Latin American > Mexican

Mexican Albóndigas with Rice Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup cooked white rice
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped fresh cilantro
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped zucchini
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Cooked white rice for serving

Special equipment needed:
- Large mixing bowl
- Large skillet
- Dutch oven or large pot

Step-by-step instructions:

1. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, chopped cilantro, egg, cumin, oregano, salt, and black pepper. Mix well.

2. Shape the mixture into small meatballs, about 1 inch in diameter.

3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.

4. In a Dutch oven or large pot, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.

5. Add diced tomatoes and beef broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

6. Add chopped carrots, celery, zucchini, corn, and peas to the pot. Simmer for 10-15 minutes or until vegetables are tender.

7. Add the cooked meatballs to the pot and simmer for an additional 10 minutes.

8. Stir in chopped cilantro and season with salt and pepper to taste.

9. Serve hot over cooked white rice.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning meatballs
Medium heat for simmering soup
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 23g
Protein: 25g
Sodium: 800mg
Fiber: 4g
Sugar: 7g

Substitutions for ingredients:
Ground beef can be substituted with ground turkey or pork.
White rice can be substituted with brown rice or quinoa.
Fresh cilantro can be substituted with parsley or basil.

Variations:
Add diced potatoes or sweet potatoes to the soup for a heartier meal.
Add a can of black beans or kidney beans for extra protein and fiber.
Add a diced jalapeño pepper for some heat.

Tips and tricks:
To prevent the meatballs from falling apart, do not overmix the ingredients and do not handle the meatballs too much.
To save time, use frozen mixed vegetables instead of chopping fresh vegetables.
To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a microwave-safe dish or on the stovetop until heated through.

Presentation ideas:
Serve the soup in a large bowl with a scoop of cooked white rice in the center. Garnish with chopped cilantro and a lime wedge.

Garnishes:
Chopped cilantro, lime wedges, diced avocado, shredded cheese, sour cream.

Pairings:
Serve with warm tortillas or cornbread.

Suggested side dishes:
Mexican-style corn on the cob, black bean salad, roasted sweet potatoes.

Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out.
If the meatballs are not cooked through, simmer for an additional 5-10 minutes.

Food safety advice:
Make sure the internal temperature of the meatballs reaches 160°F before serving.

Food history:
Albóndigas soup is a traditional Mexican soup that originated in Spain. The word "albóndigas" comes from the Arabic word "al-bunduq," which means "hazelnut." The soup is made with meatballs, vegetables, and a flavorful broth.

Flavor profiles:
Savory, slightly spicy, and aromatic.

Serving suggestions:
Serve hot with a side of warm tortillas or cornbread.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Herby, Aromatic