Servings: 4 | Prep. Time: 10 min. | Cook Time: 25 min.
Albondigas is a traditional Mexican meatball soup that my mother has cooked for our family since I was a kid. It is our version of comfort food. “Albondigas” means “meatballs” in Spanish. Depending of the recipe, the sauce can be liquid, as a soup, or have the consistency of a gravy. Your choice. The sauce can be as simple as blending sautéed onions, garlic, broth, and tomatoes. We use our Morelos cooking sauce that has, in addition to tomatoes, tomatillos and chipotles.
- 1 1/2 lb ground beef (90-95% lean)
- 1/2 cup breadcrumbs
- 1 whole egg
- 1 jar Molli Morelos cooking sauce
- 1/4 cup chicken broth You can substitute with water
Mix ground beef, breadcrumbs, egg, salt and pepper. Knead the mixture with your hands until is all mixed.
Form meatballs 2 inches in diameter. Reserve.
In a saucepan, pour Molli Morelos cooking sauce and chicken broth; bring to a boil. Season with salt and pepper, if desired.
Reduce heat to medium-low. Add meatballs to the saucepan ensuring all are covered by the sauce. Cover with a lid and simmer for 10 minutes.
Season with salt and pepper. Simmer, uncovered, for another 10 min.
Serve with rice and beans.