Meatball and Olive Stew (Albondigas Verdes)
This is a tangy variation of the traditional Mexican meatball soup.
- Serves: 6 persons
- 1pound ground beef
- 1pound ground pork
- 2tablespoons uncooked white rice
- ½small onion, minced
- 2eggs, beaten
- ¼pound fresh tomatillos, husks removed
- 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
Step 1Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
Step 2Place 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 3Heat 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 4Stir 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.