Albondigas

26 ingredients
10 steps

Ingredients

  • For meatballs
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 1/2 teaspoon of fresh mint, chopped
  • 1 egg
  • 3 tablespoons rice (uncooked)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1 pinch oregano
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • For soup
  • 1 1/2 onions, chopped
  • 1 small bell pepper, chopped
  • 3 stalks celery, sliced (including leaves)
  • 2 carrots, sliced
  • 8 cups water
  • 1 (14 ounce) can chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 bay leaves
  • 1 tablespoon salt
  • 1/4 cup rice (uncooked)
  • 1 tablespoon fresh cilantro, chopped
  • 1 medium zucchini, sliced

Directions

  1. 1
    Mix together all the ingredients for the meatballs.
  2. 2
    Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
  3. 3
    Form into small meatballs and set aside.
  4. 4
    Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
  5. 5
    In a large pot, combine all soup ingredients except zucchini and cilantro.
  6. 6
    Bring to a boil.
  7. 7
    Add meatballs slowly so stock remains boiling and meatballs do not stick together.
  8. 8
    Lower heat and simmer for 30 minutes, or until your rice is done.
  9. 9
    Add sliced zucchini and cilantro, simmering just until zucchini is tender.
  10. 10
    We like to eat this as a complete meal with a fresh loaf of bread.

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