Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, albondigas. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

You need tomatoes boiled and crushed in the broth. How to make Albondigas / Como Hacer Albondigas. How to make Albondigas or Mexican Meatball Soup. chiquitalatinafun. It is our version of comfort food.

Albondigas is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Albondigas is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have albondigas using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Albondigas:

1. Prepare 1 lb ground turkey or beef
2. Take 1 c cooked, packed white rice
3. Take 3 cloves crushed garlic
4. Get 1/4 c chopped fresh parsley
5. Prepare 1 large egg
6. Prepare 2 tsp salt
7. Make ready 1 tsp paprika
8. Make ready 1 tsp ground cumin
9. Take 1/2 tsp fresh ground pepper
10. Make ready 1/4 tsp dried oregano
11. Prepare 1 tbsp olive oil
12. Prepare 1-1/2 quarts chicken stock, plus more as needed
13. Prepare 1 large carrot, chopped
14. Take 1/2 an onion, chopped
15. Get 1 small zucchini, chopped
16. Prepare 2 tomatoes, chopped
17. Take 2 small potatoes, peeled and chopped
18. Prepare 1 avocado chopped (optional)
19. Get to taste Salt and pepper

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Steps to make Albondigas:

1. Preheat oven to 450 degrees. Lightly grease a baking sheet.
2. Mix ground meat, cooked rice, garlic, 1/4 c parsley, egg, salt, 1 tsp paprika, cumin, pepper, oregano, and olive oil in a bowl using a fork. Portion mixture with a 1/4 cup scoop and use your (wet) hands to shape into round meatballs then place onto prepared baking sheet. Bake in preheated oven until brown, about 15 minutes.
3. Pour chicken stock into large saucepan. Add potatoes, carrots, zucchini, onion and tomatoes and bring to boil. Reduce to a medium simmer, stirring occasionally, about 10 minutes.
4. Transfer meatballs to broth. Turn heat to high. Once broth returns to a boil, reduce heat to medium-low, cover and cook 20 minutes or until meatballs are no longer pink in center and vegetables are tender.
5. Serve over rice and sprinkle cilantro over top. Add avocado to top (optional).
6. All done! Enjoy 🙂

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