Albondigas

This is one of my favorite soups! it's a very hearty soup and very filling when served with quesadillas. The one thing you will need is a bottle of Tapatio or Valentina to put on top!

This recipe will feed 6 and you can adjust as you like with the vegetables. This Recipe is from my mother inlaw in Aguascalientes, Mx. Different parts of mexico make things completely different. If you look at the second picture above you will notice that all the veggies are seperate from the meat. Many recipes are different from state to state and even house to house.



Here is a list of all the ingredients you will need.

Hamburger (80/20 works the best) about 2 lbs

1 Medium Onion (finely chopped)

1 Medium size Carrot (shredded)

1 Medium Potatoe (peeled and shredded)

1 Cup of Long Grain White Rice

1 Large Roma Tomatoe (diced small)

1 Handfull or so of Cilantro leaves (finely chopped)

1 Large Egg

1 Can of Tomatoe Sauce (add 2 tablespoons to the meat mixture) add the rest of the can to pot of water

Salt and Pepper (to taste)

1 Tsp Garlic powder (not Garlic SALT)

You will need to use a large stock pot to start the water heating up, adding a little salt to the water. I use a 11 Quart pot, filling it with water only about 1/2 way to make sure you have enough room for the meatballs when you start dropping them in.

Mix all the ingredients into a large bowl. Mix well with your hands to make sure all is incorporated completely.  When your water is hot and beginning to boil, turn the burner down to a simmer. This will prevent your meatballs from being torn apart by the boiling water. Start making 2 inch meatballs rolling them in your hands well to make sure they stay together dropping them one by one into the pot as you make them. When you have finished the last meatball you will notice some starting to float to the top, this is normal and eventually they will all be at the top. Don't stir them at all, the water boiling is enough to keep them moving around. Check your water to make sure you have enough adding some HOT water if you need more. A deep pot tends to work best for this recipe. Let the soup cook for at least twenty minutes to make sure your meat is done. Rice also takes 20 minutes to cook. Some of the rice will break loose and be floating, this is all normal. While they are cooking you may see grease from the meat on the top, just simply scoop this out with a spoon. When done carefully remove meatballs, cover with juice and enjoy. I always make quesadillas to go along with it but you can make bread or tortillas chips if you like.

After your first time making this you can adjust things to fit your likings, add jalepeños if you like or less of something that you don't like. I hope you try it and find it to be as yummy as I do!