We somehow lived 40 deprived years before trying, in Southern California last week, Mexican meatball soup. It is otherwise known as Albondigas and is a light broth with veggies, rice and, of course, meatballs.
We came home to Seattle and started experimenting.
You can use store-bought, pre-made meatballs. We would've, except we had some extra time on our hands and wanted to make them from scratch (crazy, we know).
The following recipe assumes you're making them yourself, but feel free to cut as many corners as you can.
Here's what you need and how you do it
1 lb. ground beef, pork or dark turkey or chicken
3/4 cup flat-leaf parsley or cilantro
1/2 cup breadcrumbs
6 cups chicken or beef broth
1 14-ounce can diced tomatoes
1 medium onion, diced
1 Tablespoon garlic, minced
2 carrots, chopped
1 green bell pepper, diced (optional)
Cumin, salt and pepper to taste
1/2 cup rice (not quick-cooking)
Mix ground meat, parsley or cilantro, bread crumbs and egg in a large bowl. Make into walnut-sized balls and drop into skillet coated with olive oil. Brown over medium-high heat, turning once or twice to get all sides.
Meanwhile, sauté onions, garlic, carrots and bell pepper in olive oil in stock pot or large sauce pan. When vegetables are soft, add broth, tomatoes, cumin, salt and pepper. Bring to boiling, add rice. Bring to a boil again, then simmer over medium-high heat. Add meatballs to broth where they'll finish cooking.
Simmer until rice and meatballs are done.
For a printable version of this recipe, click here.