Traditional Albondigas
I get asked all the time how I make my albondigas… truth is I make several versions of this fabulous soup so I never know how to answer this. Tonight I took the time to make them as traditional as humanly possible and measuring in order to assure you all can recreate at home ! Check it out and prepare to be amazed !
Traditional Albondigas
These albondigas are as traditional as they get. I have made these so many different ways and with so many different meats and vegetables. I really believe these are the ticket. The combination of meats and vegetables are just perfect!
Ingredients
Meatball Mixture
- 1 pound ground beef
- 1 pound ground pork
- 1/4 cup jasmine or basmati rice uncooked
- 4 green onions chopped finely
- 2 tablespoons cilantro chopped
- 2 tablespoons sea salt
- 1 tablespoon dried parsley
- 1 tablespoon Trader Joes 21 Seasoning Salute
Soup Ingredients
- 10 cups water
- 3 tablespoons sea salt may need more you will have to taste it
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 1 large onion diced
- 6-8 carrots peeled, and large diced
- 6-8 mini yukon potatoes washed and whole
- 1/4 cup cilantro
Toppings
- 1/2 cabbage thinly sliced
- 1/2 cup cilantro chopped
- hot sauce
Instructions
- Combine the meatball mixture and set aside.
- In a large pot place the water, sea salt, oregano and black pepper. Bring to a boil.
- Make your meatballs and carefully place them into the pot of boiling water. Cook them for 1 hour on a low simmer.
- After 1 hour add the remaining soup ingredients, apple cider vinegar, onions, carrots, potatoes and cilantro. Cook an additional hour.
- Plate the soup and add the fresh cabbage, cilantro and hot sauce.