Recipe of Quick Mexican Albondigas (Meatball Soup)

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Before you jump to Mexican Albondigas (Meatball Soup) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.

The kitchen by itself provides you with many small means by which energy and money can be saved. It is pretty easy to live green, of course. A lot of it really is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to mexican albondigas (meatball soup) recipe. You can cook mexican albondigas (meatball soup) using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Mexican Albondigas (Meatball Soup) :

• Provide 2 lbs of ground beef.
• Take 4 of Russet potatoes (cubed).
• You need 1 1/2 cup of rice.
• Use 2-3 of carrots (sliced).
• Use 2 of eggs.
• Use 1 of oregano, salt & pepper.
• Use 1 of garlic clove.
• Take 4 cups of chicken stock.
• You need 4 cups of water.
• Use 3-4 of roma tomatos.
• You need 1 tbsp of olive oil.
• Provide 1 of medium yellow onion (minced).

Steps to make Mexican Albondigas (Meatball Soup) :

• In large mixing bowl combine ground beef, 1/2 cup rice, eggs, salt & pepper. Mix together with your hands. Then roll out medium size meatballs, setting them one by one onto wax paper. Once you have used up all the mixture, set aside.
• Now peel & cube your potatoes, dice your tomatoes, slice your carrots & mince your onion.
• In a large pot put in your olive oil, tomatoes & onion. Cook until translucent.
• Now add chicken stock, water, potatoes, carrots, garlic clove & GENTLY place your meatballs in one by one. Cover pot & let it slowly boil for about an hour.
• When the meatballs are fully cooked (you'll know because the rice will start to pop out of the meatballs & fluff up) & your veggies are tender, then add oregano & the other cup of rice. Cover again, place on low heat for 10 more mins or until rice is tender.
• Serve with warmed up corn tortillas & a little bit of lime juice (optional) & ENJOY!

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