How to Make Albondigas the Whole Family Will Enjoy
Tired of ordering take-out every night? Want authentic Mexican food but your next family gathering is months away? Don't wait for someone else to create magic in the kitchen, create it yourself. The following recipe is my father’s take on that traditional Mexican soup classic albondigas. It’s a fusion Italian and Mexican dish.
As the story goes, it was a very cold and blustery day and he had a craving for albondigas but did not have any of the traditional spices (cumin, cilantro, and Mexican oregano) on hand. Not wanting to go out and get the spices, he used what he had in the fridge and pantry and created the following dish.
Enjoy!
Ingredients:
Meatballs
1 lb. ground beef & 1/2 lb. pork (if you can swing grass-fed beef, it will make a difference in taste).
1 egg, slightly beaten
½ cup dry bread crumbs
1/4 to 1/3 cup dry, uncooked short-grained white rice
1 small onion finely chopped (about ¼ cup)
¼ cup whole milk
1 tablespoon snipped parsley
1 teaspoon kosher salt
1 tablespoon olive oil
Soup
2 cans (14 ½ ounces) fire-roasted diced tomatoes (my father uses Muir Glenn Organic)
1 can (10 ½ ounces) condensed beef broth
2 cups of water
2 medium carrots cut into ½ slices (about 2 cups)
2 medium potatoes cut into ½ pieces (about 1 cup)
1 small stalk celery, chopped (about ¼ cup)
¼ cup chopped parsley
1 envelope (about 1 ½ ounce) onion soup mix
½ teaspoon dried basil leaves
¼ teaspoon pepper
1 bay leaf
Directions:
Mix ground meat combo, egg, bread crumbs, dry rice, onion, milk 1 tablespoon parsley, and the salt. Shape into 1 ½ - inch balls. Cook meatballs in olive oil in Dutch oven until lightly brown. Remove and set aside meatballs; drain fat from Dutch oven.
Mix tomatoes (with liquid) and remaining ingredients in Dutch oven; break up tomatoes with fork or mash with a large spoon. Heat to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Add meatballs back in, cover tightly, and simmer for an additional 20-25 minutes.