Albondigas (You can adjust to taste on your favorite veggies)
Ingredients:
1 pot/8 quart or larger.
1 medium white onion, chopped
1 clove garlic, minced
2 Tablespoons olive oil
6-8 quarts of water (about)
1 can diced tomato/green chile mix
3-4 ears of frozen corn halves
2-4 Zucchini/Squash cut up
4-5 medium potatoes, washed/peeled and cubed
4-5 medium carrots, sliced or 2 cups of minis
3-4 stalks of celery, chopped.
6-8 teaspoons of chicken/beef bullion if not using stock. Depending on water.
Meatball:
1 beaten egg
1/4 cup chopped cilantro
1 teaspoon salt
1 teaspoon Lawrys Garlic/Parsley
1 teaspoon dried oregano, crushed (Mexican oregano)
1/8 teaspoon pepper
1 pound ground beef 90/10 or leaner
1/2 cup long grain rice
Preparation:
In large saucepan sauté onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth/ add bullion accordingly. Add can of Rotell tomato/green chile (spice depends on you)
Bring to boiling; add cubed washed potatoes and carrots. Simmer for 10 minutes.
Meanwhile combine beaten egg, cilantro, salt, Lawrys garlic parsley salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.
Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30-40 minutes until the meatballs and vegetables are done. Add the corn, allow to cook then you may add the more sensitive veggies last (zucchini/squash and celery, ect...) Cooking the last bit of veggies to your desired texture.
Enjoy! Please be sure to comment if you tried the recipe, I'd like to know how it turned out.
