My husband loves Albondigas and has it almost every time we’re in a Mexican restaurant. I feel like it’s not common. I guess because I’d never heard of it until Ed ordered it the first time even though I’ve been eating Sonoran Mexican food my whole life. Apparently, I didn’t pay much attention to the first courses!
I was delighted to see that my food blogging friend, Ferni, had posted her aunt’s recipe. I followed Ferni’s instructions, only modifying because tomatoes aren’t in season now and I had a larger package of beef and thought I’d just use the whole thing.
Albondigas can become your new specialty! The recipe, which is not spicy at all, just deliciously hearty, is easy to put together. The thing I love about soups is that there is no last minute prep. All of the work is done long before you’re ready to eat.
slightly adapted from: Ferni’s Food (which sadly has disappeared from the blogosphere)
Don’t worry about the meatballs. The rice and meat will cook in the broth and take on flavor from the broth seasonings. Enjoy; it’s really tasty!
- 2 pounds ground beef
- ½ onion, finely diced
- 3 small cloves garlic, minced
- ½ cilantro, chopped
- 3 eggs
- ⅔ cup white rice, uncooked
- ½ onion, diced
- 5 small cloves garlic, minced
- 1 tablespoon canola oil
- 2 - 8 ounce cans tomato sauce
- 14.5 ounce can tomatoes, chopped
- 2 tomato with chicken flavoring bouillon cubes (in Mexican food section of market or Amazon)
- 2 beef bouillon cubes
- 1 teaspoon pepper
- 10 - 12 cup water, enough to cover meatballs
- Combine meatball ingredients and shape into golf ball sized meatballs
- Set aside
- In a dutch oven, saute onion an garlic in oil over medium heat until translucent
- Add remaining broth ingredients, (I used the liquid from the canned tomatoes as part of my water.) Bring to a boil
- Gently place uncooked meatballs in broth and simmer, uncovered, for 30 - 40 minutes