ALBONDIGAS (MEXICAN MEATBALL SOUP)

ALBONDIGAS (MEXICAN MEATBALL SOUP) image

Provided by Trina Alaniz

Time 1h15m

Number Of Ingredients 16

1-11/2 lb ground beef (low fat)
1 medium egg
1/2-3/4 tsp salt
1 1/2 tsp garlic salt
1 1/2 Tbsp white flour
2 Tbsp white long grain rice
1/4 tsp black pepper-ground
1/2 Tbsp mexican oregano (crush oregano between both hands)
2 Tbsp fresh cilantro-including stems (save additional 2 sprigs)
3 sprig(s) fresh mint (yerba buena) dice leaves only. save 1 sprig
3/4 c onions-finely diced
1/2 medium fresh tomatoe, finely diced
1 can(s) small tomatoe sauce ( save 3/4 of can)
2 qt boiling water
2 medium potatoes, quartered
3 carrots, cut 2 1/2 inch. long

Steps:

1. Place water to boil in a medium sized pan
2. with the exception of the saved items. Mix all of the above together (except water) in a medium bowl.
3. Mix well. mixture will be sticky. start forming meat balls, slightly smaller than a golf ball, between both your hands and drop Drop gently into boiling water. BE CAREFUL NOT TO BURN YOURSELF . DO NOT DROP MEAT BALL HIGH ENOUGH TO SPLASH WATER.
4. After all meat is in the water, keep heat on high to bring back to boiling point, then lower heat to simmer and add: balance of tomato sauce, sprigs of cilantro and mint. Add: garlic salt, salt, and black pepper to your taste.
5. Simmer approx. 20 min. test a meat ball by bring one out of pot and cut in 1/2 to test the rice. Rice must be ALMOST SOFT, NOT SOFT. Place back in pot.
6. Add carrots and potatoes. When carrots and potatoes are done so is the rice.
7. I am very picky about the Mexican food I eat. I cook all of mine and I prefer to cook from scratch, I guess I am old school lol. This recipe is one of the best I have ever tasted, I hope you will try it too, you might surprise yourself. It healthy and low fat. Enjoy!
8. Note: The meat should end up being very soft, but the meatball should not be disintegrating.