Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, albondigas. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Albondigas is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Albondigas is something which I’ve loved my entire life.
This is a OK meatball soup. But as I am mexican and being raised on mexican food, thats all I can really say about this soup. It was bland and was missing a whole lot of veggies.
To get started with this particular recipe, we must first prepare a few components. You can cook albondigas using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Albondigas:
- Make ready ground turkey or beef
- Prepare cooked, packed white rice
- Prepare crushed garlic
- Prepare chopped fresh parsley
- Prepare large egg
- Get salt
- Get paprika
- Get ground cumin
- Prepare fresh ground pepper
- Take dried oregano
- Get olive oil
- Prepare chicken stock, plus more as needed
- Prepare large carrot, chopped
- Take an onion, chopped
- Prepare small zucchini, chopped
- Take tomatoes, chopped
- Take small potatoes, peeled and chopped
- Prepare avocado chopped (optional)
- Make ready Salt and pepper
The idea is to flavor the meatballs with fresh mint and then let them simmer in a sweet tomato sauce. This tomato-mint combo doesn't make many appearances in Mexican cuisine, but it's surprisingly refreshing so don't let its rarity scare you off. Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. This albondigas soup recipe was given to me from my mother-in-law.
Instructions to make Albondigas:
- Preheat oven to 450 degrees. Lightly grease a baking sheet.
- Mix ground meat, cooked rice, garlic, 1/4 c parsley, egg, salt, 1 tsp paprika, cumin, pepper, oregano, and olive oil in a bowl using a fork. Portion mixture with a 1/4 cup scoop and use your (wet) hands to shape into round meatballs then place onto prepared baking sheet. Bake in preheated oven until brown, about 15 minutes.
- Pour chicken stock into large saucepan. Add potatoes, carrots, zucchini, onion and tomatoes and bring to boil. Reduce to a medium simmer, stirring occasionally, about 10 minutes.
- Transfer meatballs to broth. Turn heat to high. Once broth returns to a boil, reduce heat to medium-low, cover and cook 20 minutes or until meatballs are no longer pink in center and vegetables are tender.
- Serve over rice and sprinkle cilantro over top. Add avocado to top (optional).
- All done! Enjoy 🙂
It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried. My recipe for Mexican meatballs, or albondigas Mexicanas, are made with a combination of beef and pork. The meat is then mixed with a variety of seasonings and white rice and then cooked in a tomato-chipotle salsa. The meatballs are cooked in the salsa along with potatoes, carrots, and/or squash.
So that’s going to wrap this up for this special food albondigas recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
