Albondigas (Mexican Meatballs)

Step 1

Add the ground beef to a large mixing bowl along with the half the chopped onion, half the chopped cilantro, half the chopped chipotle peppers if using, 2 eggs, all the seasonings(minus the tomato bouillon) & uncooked rice. Mix until combined & form meatballs, about the size of a golf ball.- 2 lb ground beef- 1 white onion- 1 bunch cilantro half chopped, half for blending sauce- 6 inch chipotle peppers adobo sauce (optional)- 1 tsp cumin- 1 tsp chili powder- 2 tsp oregano divided- Salt & pepper to taste- 2 eggs

Step 2

To make the sauce, add the tomatoes, remaining onion & cilantro, garlic, tomato bouillon, 1 tsp oregano & 2 cups of chicken broth. Blend until smooth.- 4 roma tomato- 6 cloves garlic- 1 tbsp tomato bouillon- 1 white onion- 1 bunch cilantro half chopped, half for blending sauce- 2 tsp oregano divided- 4 cup chicken or beef broth

Step 3

To a large pot, add 5 cups of water (or broth), bring them to a boil, add in the blended sauce, the remaining 3 cups broth. Let it come to a full boil.- 4 cup water or more broth- 4 cup chicken or beef broth

Step 4

Once the broth is boiling, add in the meatballs, cook for 15 minutes.

Step 5

After 15 minutes, reduce the heat to medium low, add in the carrots, potatoes & corn. Cook for 12-15 minutes.- 2 carrots chopped- 4 small potatoes chopped- 2 corn cobs cut into 3 pieces each

Step 6

Lastly add in the calabacitas/squash for the last 10 minutes.- 2 calabacitas(squash) chopped

Step 7

Taste the broth for seasonings, add salt/pepper if needed.

Step 8

Serve up the Albondigas with rice, squeeze of lime juice & tortillas.- Cooked Rice- Tortillas for serving- Limes for serving

Step 9

Enjoy 😋