I have had Albondigas Soup twice in the past 3 weeks. Our local Mexican restaurant makes an authentic version that I love. It is not too salty and that is always a win in my book. So I wanted to try to make it myself.
Mi Nanas Albondigas was the name of the recipe and of all the many Albondigas Soup recipes on the Internet, that ended up being the one I chose to make on Labor Day.
It ended up being quite simple. I cooked the meatballs in a pot of water and then placed them into the finished soup, at the end. That is the same way I make Matzoh Ball Soup.
Instead of buying carrots and celery, I bought one of those packages that a person going to a party would buy. It was half carrot sticks and half celery sticks and that way, it actually was just the right amount for the soup.
The soup takes about an hour to cook, the meatballs, about half an hour.
If anyone noticed, I did add 2 ears of corn that I had hanging around. That added to the flavor.
It was GREAT!
Sounds great!! I will have to try that.
ReplyDeleteI am so fussy about Mexican food and after having lived in LA and having traveled throughout the southwest for years, I am never happy with what I eat up here.
Until last night! We ate at an amazing, amazing place about an hour away. They did not have albondigas soup, but being there and reading this makes me crave it!!
Fran: I think next time I will cook the rice first. It really fell out of the meatballs. ;-)
ReplyDeleteEnjoy!