Mi Nanas Albondigas Con Aros Mexicano Mexican Meatball Soup With Mexican Red Rice
From mrseller 16 years agoIngredients
- 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 Rating
Reviewed by 11 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 thanks
momo_55grandma in Mountianview loved it -
I love Albondigas Soup...YUMMY!
turtle66 in Sacramento loved it
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