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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.  

Ingredients:

• 2 tablespoons (30 milliliters) oil
• 2 cups (104 grams) chopped onions
• 2 carrots, sliced
• 2 celery ribs, chopped
• 1 cup (190 grams) brown rice (see below)
• 9 cups (2.25 liters) beef stock (see below)
• 2 bay leaves
• 1 28-ounce (794 grams) can diced tomatoes
• ½ cup (128 grams) hot chunky salsa
• 1½ pounds (735 grams) frozen meatballs
• ½ cup (33 grams) cilantro, chopped 
• salt and pepper

Instructions:

1. Heat oil in a 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 a 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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