Description
Veronica Gonzales-Smith from The Muy Bueno Cookbook shares one of her secret family recipes. We say Muchas Gracias.
Ingredients
Units
Scale
- 1 lb (453 g) ground beef
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp crushed peppercorns
- 2 tbsp masa harina
- 1 cup (128 g) onions, diced, divided
- 1/4 cup (45 g) long-grain rice, divided
- 7 cups (1,656 ml) water
- 32 oz (946 ml) chicken broth
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 2 roma tomatoes, diced
- 3 large tomatoes, for roasting and blending
- 2 small russet potatoes, cubed
- 1 large carrot, peeled and diced
- 2 celery stalks, chopped
- 1/4 tsp crushed coriander
- 3 tbsp chopped cilantro
- 1/4 tsp whole safflower
Instructions
Prepare the Meatballs:
- Combine ground beef, garlic powder, salt, crushed peppercorns, 2 tbsp diced onions, masa harina, and 2 tbsp of rice in a large mixing bowl.
- Mix until all ingredients are well incorporated.
- Form into 36-40 1-inch meatballs and set aside.
Prepare the Tomatoes:
- Arrange three large tomatoes on a baking sheet and broil for about 20 minutes, turning halfway through, until softened.
- If skins blacken, remove them.
- Puree the broiled tomatoes until smooth and set aside.
Cook the Meatballs:
- In a large pot, bring 7 cups of water and the chicken broth to a boil.
- Add minced garlic, then reduce heat to medium.
- Carefully add meatballs to the broth, cook for 10-15 minutes or until they float to the surface.
- Reduce heat to simmer.
Sauté Vegetables:
- In a skillet, sauté remaining onions and diced roma tomatoes in olive oil until soft.
Finalize the Albondigas:
- To the simmering broth, add sautéed vegetables, tomato puree, remaining rice, cubed potatoes, diced carrots, chopped celery, crushed coriander, chopped cilantro, and safflower.
- Cook over medium heat for 30 minutes. Stir occasionally to ensure even cooking.
Serve:
- Ladle soup into bowls, ensuring each gets about 5 meatballs.
- Garnish with fresh cilantro sprigs and lime wedges.
- Serve with warm corn tortillas and, if desired, a spoonful of salsa for added heat.
Notes
- For a lighter version, use ground turkey or chicken instead of beef.
- Adjust the level of heat by adding more or fewer peppercorns and safflower.
- Masa harina helps bind the meatballs and gives them a distinct flavor; do not substitute with regular flour.
- If you prefer softer rice in your soup, pre-cook it before adding it to the broth.
- Prep Time: 45 mins
- Cook Time: 60 mins
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican Inspired