Print Recipe

Albondigas (Mexican Meatball Soup)

RG

Ingredients

  • 2 bunches scallions, chopped
  • 2 tablespoons vegetable oil
  • 1 (7 ounce) can chopped green chiles
  • 1 (28 ounce) can broken tomatoes
  • 1 tablespoon Mexican oregano
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon salt
  • 8 dried mint leaves
  • 1 teaspoon ground cumin
  • 1 quart water
  • 2 pounds very lean hamburger
  • 2 eggs
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Sauté onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes.
  2. While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1-inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes.

Makes 8 servings.

Some place hot cooked rice in the soup bowl before ladling soup into the bowl.


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