Meatball Soup Recipe - Mexican Albondigas Soup Recipe

Mexican albondigas meatball soup is a great way to stretch a pound of ground beef to feed 10 people. The tasty soup is loaded with vegetables and rice. Serve with salad and bread for a full and satisfying meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 2 Tablespoons cooking oil
• 4 cups water
• 2 (10-1/2-ounce) cans condensed beef broth
• 1 (6-ounce) can tomato paste
• 2 medium potatoes, peeled and cubed (2 cups)
• 2 medium carrots, sliced (1 cup)
• 1 beaten egg
• 1/4 cup snipped cilantro or parsley
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 1 pound ground beef
• 1/4 cup long grain rice

Preparation:

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

Yield: 8 to 10 servings

Recipe Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens)
Reprinted with permission.

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