Go Back
Print

Mom's Albondigas Soup

This slightly spicy soup has flavorful vegetables and meatballs that cook in the broth.
Course Main Course, Soup
Cuisine Mexican
Prep Time 1 hour
Cook Time 2 hours
Resting Time 1 hour
Total Time 4 hours
Servings 10 people

Ingredients

  • 6 lbs Lean Ground Beef
  • Carrots Cut 1 ½" to 2" diagonally
  • Mexican Squash Tatuma or Gray (or Green Zucchini) Cut in half lenght-wise and then 1 ½" to 2" diagonally
  • Potatoes Cut into 1½ to 2" squares
  • Celery Cut 1 ½" to 2" diagonally
  • Roma Tomatoes Chopped
  • 2 White Onion 1/2 cup Chopped for Meatballs,
  • 6 cloves Garlic Minced
  • 1 cup Uncooked Jasmine Rice
  • 6 Eggs
  • 1 cup Cilantro Chopped
  • ½ cup Fresh Mint Chopped
  • Salt
  • Pepper
  • 1 can (7¾ oz) El Pato Hot Tomato Sauce Substitute Tomato Paste
  • ¼ cup Powdered Chicken Bouillon Knorr Granulated Chicken Bouillon
  • 2 tbs Vegetable Oil

Instructions

Make the Meatballs

  • In a large bowl, combine:
    Lean Ground Beef
    Uncooked Jasmine Rice
    Eggs
    Cilantro
    Mint
    3 Cloves Minced Garlic
    ½ Chopped White Onion
    Salt
    Pepper
  • Use clean or food-grade gloved hands to mix all the ingredients.
  • Take about ¼ cup of the mixture and roll between your hands to form each meatball; don't make the meatballs too big.

Start the Broth

  • In a separate large pot, boil 14 cups water.
  • In a large stockpot combine:
    Vegetable Oil
    3 Cloves Minced Garlic
    Remaining Chopped White Onion
    Saute on low heat stirring frequently until the onion is slightly soft and slightly translucent.
  • Add Chopped Tomatoes
    Stir and heat to boil.
  • Add the Powdered Chicken Bouillon
    Carefully pour into the stockpot the 14 cups of boiling water.
    Carefully add the meatballs.
    Bring to a boil and then lower the heat to simmer for 30 minutes. Stir gently occasionally.
  • Stir in the El Pato Hot Tomato Sauce.
    Simmer covered for another 15-20 minutes until meatballs are cooked through (take one out and cut through it on a plate).

Add the remaining Vegetables

  • In a separate pot, boil 4 cups water.
  • To the stockpot add:
    Carrots
    Mexican Squash
    Potatoes
    4 cups boiling water
    Bring to a boil and then lower the heat to simmer until the potatoes are soft. Stir gently occasionally.
  • Turn off the heat and let sit with the lid slightly askew for about an hour.

Notes