Mexican Meatball Soup
Kinda my version of Albondigas. I prefer my meatballs cooked before adding them to hot broth and I use leftover Spanish rice instead of potatoes. This soup has a delicate Mexican flavor that is soooo good with avocado slices. A family pleaser that is tasty, cultural and light. Enjoy 😘
Mexican Meatball Soup
Kinda my version of Albondigas. I prefer my meatballs cooked before adding them to hot broth and I use leftover Spanish rice instead of potatoes. This soup has a delicate Mexican flavor that is soooo good with avocado slices. A family pleaser that is tasty, cultural and light. Enjoy 😘
Cooking Instructions
- 1
In a medium pot, add the water, carrots and bouillon.
- 2
Bring to a boil, reduce heat and simmer.
- 3
In a large mixing bowl combine the ground beef, oregano, parsley, garlic salt, bread crumbs and milk.
- 4
Knead the meat with your hands till the everything looks even and well distributed.
- 5
Roll into small meat balls.
- 6
Heat a skillet or frying pan with the oil.
- 7
Sear the meatballs on medium high heat.
- 8
Be sure to seat all sides of the meatballs so they don't fall apart in the broth.
- 9
Gently drop each meatball into the simmering broth.
- 10
Add the taco sauce and the Spanish rice.
- 11
Continue to simmer for 10-15 minutes.
- 12
Serve hot with shredded cabbage, avocado slices and crushed tortilla chips.
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