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 Mexican Soup " Albondigas" Recipe
Incredibly delicious soup, rich, fragrant... We all really enjoyed it. I hope you like it too.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Mexican Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
For Soup
For Meatball
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Mexican Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
For Soup
For Meatball
Instructions
  1. Cook beef and chicken broths from the bones, strain. To make meatballs, you will need 1/4 cup of beef broth.
    Cook beef and chicken broths from the bones, strain. To make meatballs, you will need 1/4 cup of beef broth.
  2. Pass the beef through the meat grinder twice.
    Pass the beef through the meat grinder twice.
  3. Prepare the ingredients for the meatballs.
    Prepare the ingredients for the meatballs.
  4. Put the minced meat in a bowl, add the broth, flour, rice, grated onion and garlic passed through the press. Season with salt, oregano and a small amount of ground cumin.
    Put the minced meat in a bowl, add the broth, flour, rice, grated onion and garlic passed through the press. Season with salt, oregano and a small amount of ground cumin.
  5. Mix everything thoroughly until smooth, beat a little with the meat, and then form balls. Put it in the cold.
    Mix everything thoroughly until smooth, beat a little with the meat, and then form balls. Put it in the cold.
  6. Wash the celery and cut the stalks into 0.5-1 cm. Wash the carrots, peel and cut into slices 0.5–1 cm thick. Peeled potatoes cut into 2 cm cubes . Remove the top and bottom of the chili pepper. Finely chop the coriander. Chop the spinach.
    Wash the celery and cut the stalks into 0.5-1 cm. Wash the carrots, peel and cut into slices 0.5–1 cm thick. Peeled potatoes cut into 2 cm cubes . Remove the top and bottom of the chili pepper. Finely chop the coriander. Chop the spinach.
  7. Pour both broths into a large saucepan. The pan is put on a slow fire. As soon as the broth boils, put the meatballs and cook over medium heat for 15 minutes.
    Pour both broths into a large saucepan. The pan is put on a slow fire. As soon as the broth boils, put the meatballs and cook over medium heat for 15 minutes.
  8. After 15 minutes, put the chopped vegetables and whole peppers in the soup, except spinach and coriander.
    After 15 minutes, put the chopped vegetables and whole peppers in the soup, except spinach and coriander.
  9. Cook over medium heat until tender, about 40 minutes.
    Cook over medium heat until tender, about 40 minutes.
  10. 5 minutes before the end of cooking, add spinach and coriander.
    5 minutes before the end of cooking, add spinach and coriander.
  11. Remove the finished soup from the heat, add the chopped garlic, cover and let it brew. To prevent the soup from being too spicy, after cooking, the pepper should be removed from it.
    Remove the finished soup from the heat, add the chopped garlic, cover and let it brew. To prevent the soup from being too spicy, after cooking, the pepper should be removed from it.
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