Albondigas soup (Mexican meatballs soup) recipe  Share this recipe on FacebookAlbondigas meaning meatballs in Spanish are a Mexican meatballs soup, great as a main dish for dinner or lunch. The meatballs are flavored with fresh mint leaves and this is what makes this recipe special.
Preparation time: 30 minutes, Cooking time: 60 minutes, Serves: 6 - 8
Ingredients For the soup
2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup tomato sauce
3 qt chicken or beef stock
2 carrots, sliced
1/2 lb string beans, cut into 1 inch pieces
For the meatballs
1 lb ground beef
1/3 cup white rice (uncooked)
1 raw egg
1/2 cup of chopped fresh mint leaves
1 1/2 tsp salt
1/4 tsp black pepper
To finish the soup
1/1/2 cup frozen peas
A few pinches of dried oregano (to taste)
Salt and pepper to taste
To garnish
1/2 cup chopped fresh cilantro
Directions Start the soup
In a heavy saucepan over medium heat add the olive oil and heat. Add the onion and
minced garlic and saute until tender, for about 5 minutes. Add the tomato sauce
and chicken broth mixture. Bring to boil and lower heat to minimum. Add the carrots and the string
beans and stir.
Prepare the meatballs
In a large bowl add and rice and ground beef and mix well. Add the mint, parsley and egg and season with salt and pepper. Mix well using your hands until you get a uniform mixture. Form meatballs of about 1 inch in diameter.
Cook the meatballs
Increase the heat to slow boil and add the meatballs, one at a time. Reduce heat to simmer and cover. Cook for about 30 minutes. Add the peas, a few pinches of oregano and cook for 5 minutes more. Taste and adjust with salt and pepper.
Serve garnished with chopped coriander leaves.
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