Regarding Albonidigas... I learned to make it from my BFF's little mexican grandma. So I don't cotton to no fancy youtube varieties. She bought the leanest ground beef she could find. Then she would make the meatballs. in a bowl goes the meat (i use 1/2 lb). Then add 2 tbsp of raw rice, a tbsp of chopped garlic, some dried onions (about 1/2 t and one egg. Mix it all up well. You are not going to pan fry these or bake them. They will go directly into the boiling soup. The soup is 1 box of beef or chicken broth, or 6 cups of water with Knorr chicken boullion. I like to use beef broth personally. I start with one box then add if needed. 1/2 c. of spaghetti sauce, 2 diced potatoes, and 2 diced carrots, 2 diced stalks of celery and 1/2 diced onion. cook until the potatoes and carrots are tender. Then add the meatballs and simmer on low until the rice is cooked. I just drop the meatball mixture by spoonfulls into the pot. The meatballs will break apart a little and that is part of the charm. The rice helps thicken the broth. When the soup is finished cooking I skim it well for any leftover fat or foam, salt and pepper to taste and there you are.
Edited 1 time(s). Last edit at 01/25/2020 02:42PM by CoffeeQueen.
Edited 1 time(s). Last edit at 01/25/2020 02:42PM by CoffeeQueen.