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Oma's Albondigas Soup – Mexican Meatball Soup

An easy Albondigas Soup? Yes, you'll find that here. What an easy recipe this is. So good ... so VERY good! Quick. Easy. Delicioso! With just the right hint of spiciness and wonderful taste. And for those who don't know what this is, it's a famous Mexican meatball soup recipe.  

Servings:

Makes 8 servings

Ingredients:

• 2 tablespoon oil
• 2 cups chopped onions
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 cup brown rice (see below)
• 9 cups beef stock (see below)
• 2 bay leaves
• 1 28-ounce can diced tomatoes
• ½ cup hot chunky salsa
• 1½ pounds frozen meatballs
• ½ cup cilantro, chopped 
• salt and pepper

Instructions:

1. Heat oil in large soup pot. Sauté onions until translucent, about 5 minutes. Add carrots, celery, and rice. Stir and continue cooking for about 2 - 3 minutes.
2. Add remaining ingredients.
3. Bring to simmer, cover, and simmer for about 45 minutes or until the rice is tender.
4. Remove bay leaves and season with salt and pepper if needed.

Notes/Hints:

• The traditional recipe uses white rice. I prefer using brown since it is healthier. If you use white rice, the cooking time is shortened to about 25 minutes.
• Use bouillon cubes and water to make beef stock if needed.
• Using frozen meatballs (either cooked or uncooked) makes this a quick recipe. You can make your own meatballs using fresh beef and/or sausage.

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