Don't you have those favorite dishes that your mom used to make as a child?
For me the list short because they stood out from the rest. I loved my mom's:
1.) Mexican Spaghetti
2.) Italian Spaghetti
3.) Lasagna
4.) Flautas
5.) Carne Asada Tortas & Tacos
and of course.... Albondigas Soup!
I never really knew how to make it but when my friend Lourdes said that she was going to make it, I had to help and mostly learn for myself how to make it.
For those of you who are not familiar with this particular type of traditional Mexican soup, it is a light soup with hearty chunks of veggies and small rice-filled meatballs. Weird, right?!
I started by using about (2) pounds of ground beef. I seasoned it with salt & pepper, and then added about (2) cups of rice, and (2) eggs, I then mixed it all together by hand and began forming the meat into about (2) inch balls.
Meanwhile, Lourdes put together about (6) cups of water in a pot and added some Chicken Bouillon, (1) can of tomato sauce, onion, and fresh garlic. What she does differently is that she takes a bunch of fresh mint and places it directly in the broth, while most people cut it up and incorporate the mint into the meat balls.
After finishing the meat balls, I diced up some carrots and potatoes for the soup. Once the broth has been simmering for a while, I dropped in the veggies and the meat balls and simmered the whole mixture for about (20) minutes, until the veggies were soft and the meat was tender.
For me the list short because they stood out from the rest. I loved my mom's:
1.) Mexican Spaghetti
2.) Italian Spaghetti
3.) Lasagna
4.) Flautas
5.) Carne Asada Tortas & Tacos
and of course.... Albondigas Soup!
I never really knew how to make it but when my friend Lourdes said that she was going to make it, I had to help and mostly learn for myself how to make it.
For those of you who are not familiar with this particular type of traditional Mexican soup, it is a light soup with hearty chunks of veggies and small rice-filled meatballs. Weird, right?!
I started by using about (2) pounds of ground beef. I seasoned it with salt & pepper, and then added about (2) cups of rice, and (2) eggs, I then mixed it all together by hand and began forming the meat into about (2) inch balls.
Meanwhile, Lourdes put together about (6) cups of water in a pot and added some Chicken Bouillon, (1) can of tomato sauce, onion, and fresh garlic. What she does differently is that she takes a bunch of fresh mint and places it directly in the broth, while most people cut it up and incorporate the mint into the meat balls.
After finishing the meat balls, I diced up some carrots and potatoes for the soup. Once the broth has been simmering for a while, I dropped in the veggies and the meat balls and simmered the whole mixture for about (20) minutes, until the veggies were soft and the meat was tender.
Success! The soup was pretty much just as I remembered. We garnished it with some fresh mint and a squeeze of lime. Traditionally you can add some salsa with it and roll up a tortilla to enjoy with the soup. It was yummmy!
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