A bit of chill is in the air here in Southern California and this means it’s time to make a Mexican food favorite – albondigas soup! As a small girl, this was one of my favorite comfort foods and it’s a family favorite.
In a small bowl combine ground beef, egg, 1/2 cup of masa mix, 1/2 cup of dry rice, fresh oregano, 1 small chopped onion and a dash of salt. Kneed all of these ingredients together.
Start to make small round balls with the meat and set aside on a different plate.
Place a large pot with 8 cups of water and 1 large peeled onion and bring to a boil. In a skillet start to brown all sides of the albondigas and place on a plate.
When your pot of water starts to boil add 1 can of tomato sauce and then add all of your seared albondigas into the soup mix.
Add your potatoes first, then the carrots and the squash last because it cooks the quickest. Let it cook for about 1 hour or until all the veggies are soft.
Once ready, pair with some fresh roasted salsa, Mexican rice and some corn tortillas. Enjoy albondigas soup!
- 1lb ground beef
- 1 sprig of fresh oregano
- 2 small onions
- 1 egg
- 1/2 cup dry white rice
- 1/2 cup dry masa
- 1 can tomato sauce
- 8 cups of water
- 2 potatoes
- 2 carrots
- 2 mexican squash
- In a large bowl mix ground beef, chopped onion, egg, rice, masa and kneed together. When it's mixed well make small golf size balls. Start to boil 8 cups of water with 1 peeled onion. In a skillet sear the albondigas on all sides and set aside. When water comes to boil add tomato sauce and start adding albondigas one at a time. Then add the potatoes, carrots and mexican squash. Cook for 1 hour on low heat until all veggies are soft.