Albondigas

This is a traditional Mexican soup which may be termed "meatball soup". This soup is a meal in itself, but may be served with other dishes as a first course in a large meal.
  • 1 large can crushed tomatoes
  • 1 chopped onion
  • 2 T. olive oil
  • 6 quarts water
  • 5 cloves chopped garlic
  • 2 lb. ground round
  • 1 bunch chopped cilantro
  • 1/2 lb. rice
  • Salt and pepper to taste
  • 2 zucchini (diced)
  • 2 carrots (grated)

Sauté the tomatoes and onion in a pot for 5 minutes with the olive oil, salt and pepper. Add the water and bring to a boil. While the water is coming to a boil, prepare the meatballs. Thoroughly mix the chopped garlic and cilantro with the rice and ground round. Form the meat mixture into balls about 1 inch in diameter and drop them into the pot. After all of the meatballs are into the pot, reduce the heat to a simmer and cook uncovered for about 1 hour. Finally, add the diced zucchini and grated carrots. Cook for an additional 10 minutes and serve.

  • Serves: 4-6
  • Preparation Time: 1 hour 40 minutes
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