Recipe

Mi Nanas Albondigas Con Aros Mexicano Mexican Meatball Soup With Mexican Red Rice Recipe

Add Step-by-Step Photos	Mrseller / All my dishes 5 months, 3 weeks ago This soup is a traditional soup in the Mexican culture. each family has their own side to it. But I'm gonna tell how my Nana taught me how to make it. Trust me, you'll love it! Prep:45m Cook:120m Servings:6	Mrseller
	mexican meatball soup

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Ingredients

3 lbs of ground beef

2 cups white rice

1 half sliced onion

2 cans of mexican stewed tomatoes

water

1/2 cup of oil ( use what you have on hand)

pepper, salt, garlic powder, onion powder and cumin (optional ) for seasoning the meat balls

6 cups of chopped carrots

6 cups of chopped potatoes

6 cups of chopped celery.

* you can add more veggies to the soup*

Mexican red rice

2 cups of white rice

4 cups of hot water

2 tbs of oil

2 slices of onion

salt, pepper, garlic powder, onion powder, and chicken bouillon.

Directions

Meatball Soup:

preheat pot on medium high fire, drizzle the bottom of the pot with oil

when oil is hot, add onion and stewed tomatoes. sauté the onion and tomatoes for 15 min or until the onions are brown.

add warm water to the pot (half way) and put on high flame until boil

while waiting for water to boil, put ground beef into big mixing bowl, add your seasonings and(uncooked) rice. be sure to mix well.

start rolling in your palm the meat (its up to you how big you want your meatballs) but I use about 3 tbs spoons of meat and roll them into balls.

once your water start boiling, carefully add your meatballs and cook for 45 min.

once meatballs are done cooking add your veggies (carefully) and lower the flame to medium low and cook soup for about 1 hr or until the veggies are soft..

Mexican red rice:

in a medium pot, preheat on a medium high flame and drizzle the bottom of pot with oil

when oil is hot add onion and rice. sauté the onion and rice until both are brown (usually takes 15-20 mins)

lower flame to a medium low and add hot water, tomato sauce, and all the seasonings.

bring to a boil and then put on low flame and cover and cook until there is no liquid and the rice is firm and dry.

when rice is done you can put rice on top of soup or eat on the side. Enjoy!

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Comments

kukla 5 months, 3 weeks ago said:
This looks fabulous! Thank you for posting the recipe, MrsSeller :) (Rice DEFINATELY on top :)

sheba 5 months, 3 weeks ago said:
Looks good. I've bookmarked this to try this weekend.

craners 5 months, 3 weeks ago said:
My grandfather was married to very traditional Mexican-American. Her family made the best food, ya need to keep them coming, there's nothing better...well, you know what I mean.

badboyj555 3 months, 3 weeks ago said:
SOUNDS GREAT,
LOOK FOREWORD TO TRYING TO MAKE IT: