Albondigas

One of my favorite soup recipes comes from my mom. This is a traditional Mexican recipe and found in many Mexican restaurants. When the weather starts to cool off I can't wait to make this satisfying soup for my own family. It is great served with warm tortillas or homemade bread.



Albondigas

For the Broth...

3 qt. water
1 medium onion, chopped
3 medium tomatoes, chopped
1 bunch cilantro, chopped
2 tsp. dried oregano (crush in the palms of your hands to maximize flavor)

For the meatballs...

2 lbs. ground beef (use fresh beef, defrosted beef will make the meatballs look uncooked inside)
2 cloves garlic, minced fine
2 eggs
1 tsp. salt (or more to your taste)
1/2 tsp. pepper (or more to your taste)
4 Tbsp. masa harina (corn masa flour, found in the Mexican food isle - if you can't find this, use regular flour, do not use corn meal!)
3 fresh mint leaves, minced or 2 Tbsp. dried crushed mint
1/2 c. uncooked long grain white rice

In a large stock pot, bring water to a boil. Chop cilantro, onion and tomato. Mix together along with oregano. Add to water. Mix ground beef, salt, pepper, garlic, eggs, mint and masa harina. Make into meatballs the size of walnuts. Add to broth, reduce to a simmer. Cover and simmer at least 30 minutes, skimming scum as needed. Serve with warm tortillas or fresh bread. We like to top ours with cheese and a dollop of sour cream or a spoonful of salsa. Corn chips would be great with this as well!