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Prep time
30 minutes
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Cook time
1 hour
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Serves
6-8
Author Notes
Albondigas Regiomontanas. Mexican meatball soup from my home region in Monterrey, N.L. Mexico. The Spanish word Albondigas actually has origins in Arabic (al-bunduq). This soup is cozy and filling, straightaway but even better after a day in the fridge and reheated. We serve it with Mexican Arroz in the bottom and corn tortillas on the side to scoop up all the bits. A Salsa Casera is perfect garnishing. —Nelly
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Ingredients
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3 pounds
Roma tomatoes, halved or quartered
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3 cups
Water
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1
Garlic clove
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2 pounds
Ground beef or ground turkey
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2 teaspoons
Yellow Mustard
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.5 cups
White rice (jasmine is my preferred)
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1 pinch
Salt
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1 tablespoon
Cavender's Greek seasoning (use your fave, like Lawry's etc)
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1 pinch
Dried Onions
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2
Large eggs
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1
Onion slice, about 3/4 inch thick
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1 tablespoon
Olive oil
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.5 bunches
Cilantro, with stems and leaves roughly chopped
Directions
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Place tomatoes, water and garlic clove in blender to liquefy. May have to do this in batches. Set aside.
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Heat a large sauce pot or dutch oven over medium heat, add oil. When oil shimmers, sauté the onion slice pieces 3-5 minutes. Add liquefied tomato mixture to pot, allow it to come to gentle simmer.
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While liquid comes to a simmer, mix your ground meat, rice, seasoning, dried onions and eggs by hand and form into 1.5 inch balls.
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Place formed meatballs in the simmering pot. Sprinkle cilantro on top. Lower heat to med-low, cover and allow meatballs to simmer for an hour. Can increase temperature and shorten simmer time, check meatballs periodically if doing this.
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