Meatball And Olive Stew Albondigas Verdes Recipes
MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)
This is a tangy variation of the traditional Mexican meatball soup.
Provided by Melanie
Categories Beef Stew
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
- Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
- Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
- Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 7.6 g, Cholesterol 164 mg, Fat 27.6 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 7.9 g, Sodium 1021.6 mg, Sugar 2.2 g
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