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. Molli Ground Beef Taco Simmer Sauce from the region of Morelos has tomatoes, tomatillos and chipotles; making it the perfect sauce for quick and delicious Albondigas.
- 1 1/2 lb ground beef (90-95% lean)
- 1/2 cup crumbled chicharrones (substitute with breadcrumbs)
- 1 whole egg
- 1 jar Molli Ground Beef Taco Simmer Sauce from Morelos
- 1/4 cup chicken broth You can substitute with water
- 1 tsp Dry Oregano
Mix ground beef, breadcrumbs, egg, oregano, salt and pepper in a bowl. Knead the mixture with your hands until is 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.