Albondigas Soup III

SUBMITTED BY: OFTHEMOON1

"Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!"

PREP TIME	20 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 50 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
1 egg
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste

READ REVIEWS (12)

DIRECTIONS

Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

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REVIEWS

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Reviewed on Apr. 1, 2005 by SRODZ

Although the instructions are a great starting place, the soup needed: carrots, onion & celery. Also try rolling the meatballs in ground fresh spearmint (yerba buena) before the flour. For spicy (and traditional) eat with "jalapeños en vinagre" and rolled up tortillas.

6 users found this review helpful

Reviewed on Jan. 3, 2004 by CRACKHEAD

Good starter to what became a great soup - Added squash, carrots, celery, and purede(?) tomatoes and yes, hot sauce. Another rave from my husband!

6 users found this review helpful

Reviewed on Jan. 22, 2004 by SUSANA65

This recipe sounded great but had no flavor at all. I had to add beef bouillion, thyme, a can of cream of chicken soup and some salt to make it edible. I'll never make it again.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 236

Total Fat: 6.9g
Cholesterol: 40mg
Sodium: 498mg
Total Carbs: 33.7g
Dietary Fiber: 3.4g
Protein: 9.7g

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