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Simplified Traditional Albondigas Soup

Simplified Traditional Albondigas Soup created by berry271

In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Heat broth.
  • Mix hamburger with onion, rice, spices, salt, and pepper to taste.
  • Make into 1" meat balls.
  • Drop into boiling stew, add carrots.
  • Cover.
  • Simmer 1 hour.
  • Serve in bowl with warm corn chips on side. Oh my heaven!
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@STARTERWIFE
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@STARTERWIFE
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"In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive."
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  1. berry271
    Simple and yummy. It's been a while since I have made this, but I think I usually use uncooked instant rice, but cooked rice would probably work too.
    Reply
  2. berry271
    Simplified Traditional Albondigas Soup Created by berry271
    Reply
  3. PanNan
    Simplified Traditional Albondigas Soup Created by PanNan
    Reply
  4. PanNan
    This recipe is definitely simple and fairly quick to put together before the one hour simmer. I had trouble with the proportions, though. Two pounds of meat and 1 cup of rice absorbed nearly all the liquid, leaving moist rice/meatballs and no soup broth. I heated another 2 cups of broth and added before serving, but it wasn't flavored from the long simmer, of course. I also think it needs more seasoning - some heat and/or more of the cilantro and cumin. I added a spoon full of picante sauce before serving. With just a little tweaking, it is a very nice recipe.
    Reply
  5. STARTERWIFE
    In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive.
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