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Recipe: Albondigas Soup Mexican Meatball Soup
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1 1/2 lbs lean ground beef
4 beef bouillon cubes
6 medium potatoes, cubed
6 carrots, chopped
1 whole onion, chopped
4 zucchini, chopped
5 stalks celery, chopped
1/2 head cabbage, chopped
3 ears corn, halved (broke in half)
1/4 cup cooked rice
1 bunch fresh cilantro, chopped
1 egg
1 cup corn flakes
salt and pepper
In a large dutch oven fill to a little over 1/2 full with water, add beef
boullion to water, cut up vegetables, and stewed tomatoes, except zucchini and
cabbage they will go in last. and place into pot bring to boil. and then you
will add meat mixture.
in a large mixing bowl combine raw hamberger meat cooked rice, corn flakes,
cilantro mix all ingredients and form meat into balls. in boiling water drop
meat balls in and let them boil for about 25 minutes, about the last 5
minutes of boiling add chopped cabbage and zucchini and salt and pepper to taste.
can be served with mexican rice made separately and corn tortillas.
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