Meatball and Olive Stew (Albondigas Verdes)
This is a tangy variation of the traditional Mexican meatball soup.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound ground beef
- 1pound ground pork
- 2tablespoons uncooked white rice
- ½small onion, minced
- 2eggs, beaten
- ¼pound fresh tomatillos, husks removed
- 2jalapenos
- 1½ small white onions, quartered
- 1teaspoon minced garlic
- ½cup chopped cilantro
- 8ounces pitted green olives
- 1cup water
- 1tablespoon olive oil
- 3cups water
- salt to taste
Instructions
Step 1
Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.Step 2
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.Step 3
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.Step 4
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.