How To Make Albondigas

Heat 1 tbsp of vegetable oil in a pan over medium high heat.

Pour in 1/2 cup of white rice and toast for 3 to 4 minutes or until golden brown.

Set a pot of water over high heat and allow it to come to a boil.

In a large bowl, add 1.5 lbs of ground beef, 1 egg, 1/4 cup of chopped onion, and 1/4 cup of chopped cilantro.

Season the mixture with garlic, salt, black pepper, oregano, and chicken buan.

Pour in 1/2 cup of white rice and mix everything until well combined.

Form the mixture into golf-sized meatballs.

Pour in an 8 oz can of tomato sauce and add the boiling water.

Add the meatballs to the pot and allow them to simmer for 10 minutes.

After 10 minutes, add 4 peeled and chopped potatoes, 1/2 head of sliced celery, a small bag of baby carrots, 1 diced Roma tomato, and 1/2 cup of chopped onion.

Season the soup with more chicken buan, garlic, salt, black pepper, and oregano.

Mix the soup well and cover the pot with a lid.

Allow to simmer for 20 minutes or until the meatballs are cooked through and the veggies are tender.

Equipment Needed

Allergens