Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully.
Ingredients
- 1/4 cup masa harina mixed with 1/4 cup warm water
- 1 pound ground beef
- 1 garlic clove, minced
- 4 tablespoons lard or vegetable oil
- 3 garlic cloves
- 1 tablespoons flour
- 2 quarts fresh homemade beef or chicken stock
- 1/4 cup chopped scallions, both the white and the green parts
- 1 large tomato, roasted, peeled and chopped (If you are unable to find truly ripe tomatoes, add 4
- tablespoons canned tomato sauce.)
- 2 Anaheim or California long green chiles or jalapenos, roasted, peeled, and chopped
- 3 tablespoons finely chopped cilantro, leaves only
- 3 tablespoons chopped fresh mint, leaves only
Directions
Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By dteply2002_12914343
Modesto, 43
on May 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I like mine with smoked sausage. It is good but hard to keep lit.
By whharper_12508660
Tucson, 41
on January 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Haven't had it like this for over forty years, wow was it good! I think the way I remember, the meatballs had more spice and stuff in them.
I added a touch of comino/cumin and hot red chili powder/cayenne. The oregano in another review sounds good, too! Just a tiny amount, not enough to stand out, but stay in the background of flavors.
The last few I have ordered at restaurants had lots of tomato in the broth and lacked the freshness of the mint.
I admit that at first I didn't want to add the mint, but know now it made the big difference.
Mama really made great Albondigas!!
By cristinarodrigu...
Eagle Rock, 43
on October 12, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i'm sure the masa is used for a reason in the albondigas but tradtionally uncooked rice is used in the recipe of the albondiga to hold it together as well as provide a great cheap tasty filler. along with the added rice, its also flavorful addition to use dried oregan, a little dried oregano, cumin, and if you want a little kick some Cheyenne pepper (this ingredient not so traditional but spice lover always enjoy.
Read all 4 reviews