Albondigas Soup Mexican Meatball Soup Slender Kitchen 1. meatballs: combine the ground beef, egg, onion, white rice, garlic, mint, cilantro, salt, oregano, cumin, and black pepper in a large bowl. gently mix together with your hands until combined. use a rounded tablespoon to roll the mixture into meatballs. refrigerate until ready to use. 1 cup corn (fresh or frozen, for soup) see recipe step 1 meatballs: combine the ground beef, egg, onion, white rice, garlic, mint, cilantro, salt, oregano, cumin, and black pepper in a large bowl.
Traditional Albondigas Recipe The Endless Mealв In a small bowl, soak the bread with the milk until it is soft (about 1 minute). grind garlic clove and peppercorns in your molcajete or food processor. add the ground beef to a bowl and make a well in the center. add the ground garlic and peppercorns along with the bread soaked in milk and the beaten egg. Bring to a boil. reduce heat, cover, and simmer for 15 20 minutes while making the meatballs. make the meatballs: in a large bowl, combine all the ingredients for the meatballs, until thoroughly mixed. form meatballs into spoon size balls, about 1 inch in diameter. remove the bundle of cilantro and discard. Heat the oil in a large soup pot. add the onions and saute over medium high heat until translucent. add the garlic and continue cooking until the onions are lightly browned. add the broth, tomato sauce, chili powder and ½ teaspoon mint and bring to a boil. combine the beef, pork, rice, eggs, remaining mint, salt and pepper. How to make authentic caldo de albondigas. follow these instructions to make the best mexican meatball soup you’ve ever had: make the meatballs. whisk the eggs in a small bowl. add the beef, pork, rice, eggs, onion, garlic, oregano, salt, and pepper. mix until well combined. roll the mixture into meatballs the size of 1 tablespoon.
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