Albondigas Soup Recipes
Albondigas This recipe contributed by Aunt Frances Contreras, Clovis, California. Also included are variations of recipes from Stella Romo, Toni Feeney, Ramona Lozano, and Aunt Mary Valverde.
Place water in pot, according to how much you want to make. Add tomato sauce (1 can for 1 lb. meat; 2 cans for 2 lbs. meat) Add Worcestershire sauce (about 2-3 teaspoons) to water and a pinch of oregano. Add 2 tablespoons rice to water and bring to boil. Meatballs: Put about 2-3 tablespoons rice in ground beef; add salt, pepper, oregano and dash of Worcestershire sauce to meat. Mix well and shape into meatballs. Drop meatballs into water as it heats. When boiling, turn down to simmer and cook for 1 hour or until meatballs are cooked well. Add more tomato sauce as needed. Adjust flavorings to taste. As a variation, you can add dried mint to meatballs or broth; or spinach or sliced carrots to broth to taste. Auntie doesn't use these but they are a popular variation. Can also use beef broth instead of water. Enjoy......!
My mother usually browns the meatballs before adding to the broth. We also add a bit of cornmeal, dried mint and the rice to the meatballs. We saute onions, diced tomatoes, garlic, cumin and oregano all in the pot before we add water or broth to boil! Drop meatballs in broth and simmer until done (about 1 hour). This is Stella's and my recipe (and variation of cousin Ramona Lozano's too) and is a slight modification on Auntie Frances' recipe. I sometimes add sliced carrots and spinach to the broth as it's cooking also!
Albondigas This recipe was given to me by my cousin, Ron Valverde, is former owner of Valverde's Mexican Restaurant. The recipe was a family favorite, as prepared by his mother, Mary (Encinas) Valverde. These ALBONDIGAS are little meatballs served on bamboo skewers and kept hot in a chafing dish so that guests can dip them into a bean mixture. The HOT BEAN DIP recipe follows.
Make a soup using 1 quart beef broth and adding half of the green onions from above, half the coriander and the garlic. Season to taste and boil 15 minutes. Combine the rest of the ingredients and form into balls, using a teaspon of meat mixture for each one. Boil the balls in the soup for 15 minutes. When done, spear bamboo skewers and dip into hot bean mixture.
Hot Bean Dip Mash 2 cups well-done cooked beans and add ½ cup chili sauce and 1 cup shredded Monterey Jack cheese. Keep warm in chafing dish.
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