MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO
Provided by Jill Cole
Categories Soup/Stew Beef Onion Pork Rice Tomato Winter Family Reunion Healthy Party Cilantro Bon Appétit California
Yield Makes 6 to 8 (main-course) servings
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
MEXICAN- MEATBALL SALSA SOUP
Make and share this Mexican- Meatball Salsa Soup recipe from Food.com.
Provided by weekend cooker
Categories Corn
Time 15m
Yield 8 bowls, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Gradually combine all ingredients in slow cooker, and stir very well.
- Cover and cook for 5-6 hours.
Nutrition Facts : Calories 109.7, Fat 1.2, SaturatedFat 0.3, Sodium 1194.6, Carbohydrate 22.6, Fiber 3.2, Sugar 2.3, Protein 6
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
MEXICAN MEATBALL SOUP
I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!
Provided by Bev I Am
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium high heat.
- Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
- Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
- Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
- Mix well.
- Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
- Add rice and meat balls to soup and bring to a boil, stirring occasionall.
- Reduce heat, cover and simmer until rice and meatballs are tender.
- Stirring occasionally,about 20 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 468.8, Fat 21.3, SaturatedFat 5.7, Cholesterol 106.6, Sodium 3351.8, Carbohydrate 36.7, Fiber 4.1, Sugar 9.4, Protein 34.3
MAGIC MEXICAN MEATBALL SOUP
Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
- Remove cover, add corn and salsa and simmer until corn is tender.
- Ladle into soup bowls, top with cheese and chips.
Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5
More about "mexican meatball salsa soup recipes"
MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP) - THE ENDLESS …
From theendlessmeal.com
5/5 (36)Calories 449 per servingCategory Soup
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (about in about 10 minutes), add the corn to the pot and let it heat through.
ALBóNDIGAS CON CALDO (ALBONDIGAS SOUP RECIPE) - MUY …
From muybuenocookbook.com
HOW TO MAKE MEXICAN MEATBALL SOUP - THE TORTILLA …
From thetortillachannel.com
AUTHENTIC MEXICAN MEATBALLS RECIPE (ALBONDIGAS …
From mylatinatable.com
EASY MEXICAN MEATBALL SOUP RECIPE OR ALBONDIGAS
From everydaysouthwest.com
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP RECIPE WITH …
From tastesoflizzyt.com
MEXICAN MEATBALL SOUP (SOPA DE ALBONDIGAS) - MEXICAN …
From mexicoinmykitchen.com
MEXICAN MEATBALL SOUP RECIPE - FOOD REPUBLIC
From foodrepublic.com
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) • LOW CARB …
From jenniferbanz.com
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP) RECIPE
From simplyrecipes.com
5/5 (116)Calories 297 per serving
MEXICAN MEATBALL SOUP - YUMMY ADDICTION
From yummyaddiction.com
12 BEST MEATBALL RECIPES - TASTING TABLE
From tastingtable.com
MEXICAN MEATBALL SOUP - FRAMED COOKS
From framedcooks.com
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE
From petitegourmets.com
SOPA DE ALBONDIGAS CON FIDEO - AUTHENTIC MEXICAN MEATBALL …
From pinterest.com
MEXICAN MEATBALL AND SALSA SOUP RECIPE - FOOD.COM
From food.com
MEXICAN MEATBALLS WITH SALSA VERDE (ALBONDIGAS) - HOW TO FEED A …
From howtofeedaloon.com
MEXICAN MEATBALL SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
AUTHENTIC MEXICAN ALBONDIGAS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
You'll also love