Mexican Meatball Soup (Albondigas) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a traditional recipe with a twist. Great for a cool winter evening with some bread. Ingredients:
1 1/2 lbs ground pork |
1/2 cup flour |
2 eggs |
6 cups chicken broth |
4 cups beef broth |
1 teaspoon dried mexican oregano, crushed |
3 large garlic cloves |
2 bay leaves |
2 medium white onions, coarsely chopped |
1 large jalapeno chile, seeded and sliced |
2 large yams, peeled and cut into one inch cubes (camote) |
1/4 cup uncooked white rice |
3/4 cup spinach leaves, cut into narrow strips and stems removed |
Directions:
1. In mixing bowl mix pork, flour, eggs, and 1/3 cup chicken broth.
2. In a dutch oven or other large pan mix broth, onion, garlic, bay leaf, oregano and chile, Bring to boil then reduce to simmer.
3. Shape pork mixture into balls and drop into the simmering broth ( you might need to add flour).
4. Simmer uncovered for five to ten minutes.
5. Add rice and continue to simmer, about ten minutes.
6. Add yams and continue to simmer for about ten minutes or until yams are tender.
7. Add spinach, stir and cook for five minutes.
8. Serve and enjoy, You may serve with avocado, lime, crackers or tortilla chips. The traditional recipe uses carrots in place of the yams.
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