Mi Nanas Albondigas Con Aros Mexicano Mexican Meatball Soup With Mexican Red RiceFrom mrseller 8 years ago
- 3 lbs of ground beef shopping list
- 2 cups white rice shopping list
- 1 half sliced onion shopping list
- 2 cans of mexican stewed tomatoes shopping list
- water shopping list
- 1/2 cup of oil ( use what you have on hand) shopping list
- pepper, salt, garlic powder, onion powder and cumin (optional ) for seasoning the meat balls shopping list
- 6 cups of chopped carrots shopping list
- 6 cups of chopped potatoes shopping list
- 6 cups of chopped celery. shopping list
- * you can add more veggies to the soup* shopping list
- Mexican red rice shopping list
- 2 cups of white rice shopping list
- 4 cups of hot water shopping list
- 2 tbs of oil shopping list
- 2 slices of onion shopping list
- salt, pepper, garlic powder, onion powder, and chicken bouillon. shopping list
How to make it
- 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!
The Cookmrseller Long Beach, CA
The Rating11 people
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.craners in Coarsegold loved it
wow great recipe thanksmomo_55grandma in Mountianview loved it
I love Albondigas Soup...YUMMY!turtle66 in Sacramento loved it