Albondigas
From AliciaP 13 years ago
- 45 minutes to make
- Serves 8 - 10
This is a spinn off of my mom's recipe
Ingredients
- 1- 2 pounds of lean ground beef shopping list
- 1 egg shopping list
- 4-6 cups of water or beef stock shopping list
- 3 carrots, cut into chunks shopping list
- 3 celery, chopped shopping list
- ½ onion, sliced into rings shopping list
- 2 cloves of garlic, minced shopping list
- 1- 10 oz. can of Rotel tomatoes shopping list
- 1 small can of tomato sauce shopping list
- 3/4 cup of long grain rice shopping list
- cumin to taste shopping list
- oregano to taste shopping list
- 2-3 cubes of beef boullion cubes shopping list
- pepper to taste shopping list
- 2 tbs. olive oil shopping list
How to make it
- In a soup pot, add oil & fry onions until translucent, add carrots, celery and garlic. Fry 5 minutes.
- Add tomato sauce and cook with the veggies about 5 minutes. This will flavor the tomato sauce.
- Meanwhile, mix beef, rice, egg, cumin, salt and pepper. Roll into 1 ½ inch balls. Set aside.
- Add water/stock, Rotel tomatoes boullion and pepper. Boil for 10 minutes.
- Pot should be at a rolling boil, add a little more cumin and oregano. Add meatballs.
- Boil another 20 minutes.
- Taste for seasonings cut open a meatball and check to see if rice is done.
- Skim off any fat from the top before serving
- Serve wtih shredded lettuce and a squeeze of lemon juice
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