Albóndigas en Caldo

From the kitchen of Mama Isabel Garza

The meatball soup that brought comfort on rainy afternoons. My mom would roll each albóndiga by hand, simmering them in a rich tomato broth with mint that made the whole kitchen smell like home.

Ingredientes

• 3 lb Wagyu ground beef
• 2 1/3 cup white rice, uncooked
• 2 large egg
• 1/4 cup white onion, finely minced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large Roma tomatoes
• 1/4 medium white onion
• 6 cups Water
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1/4 cup fresh mint leaves
• 2 tbsp Beef Tallow
• 3 Sticks Chopped celery
• 2 zucchini

Pasos

1. Mix ground beef, uncooked rice, egg, minced onion, minced garlic, salt, and pepper in a large bowl. Mix gently with your hands until just combined - don't overwork it.
2. Roll the mixture into walnut-sized meatballs, about 1.5 inches across. Wet your hands to prevent sticking. Set aside on a plate.
3. chop two Roma tomatoes, quarter of an onion, and 2 garlic cloves. add to a pan with tallow. Fry until soft.
4. once vegetables are fried, add 2 liters of water, add 3 to 4 mint leaves, let boil
5. once boiling, carefully add the meatballs one by one so they don't break. Set flame to medium, leave for 30 minutes
6. Then add potatoes and celery, add a can of El Pato Tomato sauce. Let sit for 10 minutes
7. Next add carrots, zucchini and let cook for another 10 minutes or until veggies are soft.
8. Serve hot with warm tortillas and lime wedges.