This recipe was adapted from my amazing Grandmother - as most of my Mexican dishes and salsas are. Up until recently she never failed to bring by a pot of her Albondigas Soup whenever anyone in my family was sick. Now that she is 96 years young, it's my turn to return the favor
This recipe is for a large crowd and requires a 16 qt pot. If you're cooking for less than 6-8 people I suggest cutting the portion in half.
3 lbs lean ground beef (or turkey, or a mixture of beef & pork)
6 cloves garlic (minced) or 2 tsp garlic powder
3/4 onion (white or yellow - finely chopped)
3 tsp salt
2 tsp pepper
½ cup milk
1 bunch (or 1/4 cup) mint leaves (finely chopped)
1 cup bread crumbs
1 cup white rice
3 eggs (slightly beaten)
Dump all ingredients into a bowl and mix well (I use my hands).
Roll into golf ball size meatballs – set aside or place in refrigerator
(not all ingredients are needed – whatever you prefer – I use them all)
10½ cups of low sodium beef broth + the same amount of water
16 oz jar of Great American Salsa Co. salsa verde
1 large onion (chopped)
4 (14.5 oz) cans diced tomatoes with juices
10 large carrots (sliced)
8 celery stalks (sliced)
2 cups frozen string beans
3 russet or 6 red potatoes (peeled if using russet/chopped in 1” cubes) 3 zucchini – sliced
1 bunch cilantro - chopped (plus more for garnishing)
1 tsp each of salt, pepper, oregano, garlic powder, ground cumin & chili powder.
Heat pot over med/high heat and cover bottom of pot with olive oil. Sauté onion and garlic powder for approximately 5 minutes.
Add carrots, celery & potatoes.
Cook another 5 minutes (until it starts to caramelize). Add broth, water, salsa verde, tomatoes, salt, pepper, oregano, cumin & chili powder.
Let broth come to a boil and slowly add meatballs – stirring with a wooden spoon. Reduce to simmer, add zucchini, string beans & cilantro. Cover & simmer until meatballs are done – approximately an hour (make sure rice inside the meatballs has softened up).
Garish with Sliced Avocado, Chopped Cilantro, Chopped Jalapeño, Tortilla Chips, etc. & drink with an ice cold Mexican Beer. Cheers!
To Download the recipe in a PDF format please click here.
JEANNIE SATTLER - REALTOR
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