Serves 1
Directions
- 1Place chopped tomatoes, half a white onion, garlic cloves, dried California chilies, a pinch of salt, and water into a blender.
- 2Blend until smooth.
- 3Pour the blended mixture into a large pot.
- 4Add water to the pot.
- 5In a bowl, combine ground beef, white rice, eggs, cilantro, diced white onion, black pepper, garlic powder, cumin, and oregano.
- 6Mix the ingredients thoroughly with your hand.
- 7Form the mixture into small, oval-shaped meatballs.
- 8Carefully place the meatballs into the simmering broth.
- 9Add tomato bouillon cubes to the broth.
- 10Add chicken flavor bouillon to the broth.
- 11Add sliced potatoes, carrots, corn on the cob, and zucchini to the pot.
- 12Cover the pot and let it simmer until the vegetables and meatballs are cooked through.
- 13Serve the albóndigas hot, garnished with a lime wedge.
Ingredients
- 2 lbs Ground Beef
- 2 Eggs
- 0.5 Cup White Rice
- Cilantro
- Diced White Onion
- Black Pepper
- Garlic Powder
- Cummin
- Oregano
- 4 Tomatoes
- 0.5 White Onion
- 3 Garlic Cloves
- 5 Chile California
- Salt
- Water
- Corn on the cob
- Carrots
- Potatoes
- Zucchini
- Chicken Bouillon
- Tomato Bouillon
- 2 bay leafs
Equipment
blenderlarge potplatebowl
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