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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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After having the best albondigas of my life on vacation, I searched high and low to find a recipe similar. I suppose albondigas varies from place to place, cuz the recipes were so very different!! This one is the best one I've found, with changes to suit our tastes. Ingredients:
2 (14 ounce) cans chicken broth |
2 (14 ounce) cans diced tomatoes |
2 (6 ounce) cans tomato sauce |
3 cups water |
1/2 yellow onion, diced |
2 carrots, peeled and diced |
2 stalks celery, diced |
2 medium potatoes, diced |
1 1/2 lbs lean ground beef |
1/2 cup rice, uncooked |
1/2 cup cilantro, chopped |
2 -3 garlic cloves, minced |
1/2 teaspoon pepper |
1/2 teaspoon seasoning salt |
1 egg |
2 tablespoons ice water |
Directions:
1. In a large pot combine broth, tomatoes, tomato sauce and water.
2. Add vegetables.
3. Bring to a boil.
4. Meanwhile, combine remaining ingredients in large bowl.
5. Mix thoroughly.
6. Form into small meatballs.
7. Add carefully to soup.
8. Cook for 15-30 minutes until meatballs are cooked through.
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