HOW TO MAKE ALBONDIGAS | MEXICAN MEATBALL SOUP

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is more nutritious, while barley is budget-friendly.

In a large bowl, combine 2 pounds of ground beef, 1 egg, 1/2 cup uncooked white rice, 1/4 cup chopped onion, and 1/4 cup chopped cilantro.

Season the mixture with ground black pepper, chicken bouillon, oregano, and garlic salt, then mix well with clean hands.

Form the mixture into medium-sized balls.

In a pot, fill halfway with water and bring to a boil.

While the water is boiling, brown 1 cup of white rice.

Once the water is boiling, add in 1 heart of celery (washed and sliced) and 1 pound of baby carrots.

After 10 minutes, add in the meatballs and let boil for 6 minutes.

Then, add in 5 peeled and chunked potatoes and let boil for 10 minutes, stirring often.

After 10 minutes, pour in 2 (8 ounce) cans of tomato sauce and season with garlic salt, oregano, chicken bouillon, and black pepper.

Mix well, then add in 1/2 cup chopped onion, 1/2 cup chopped cilantro, and 2 diced small Roma tomatoes.

After 5 minutes, add in 3 medium zucchinis cut into half moons and let cook for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: