Meatball and Olive Stew (Albondigas Verdes)

Meatball and Olive Stew (Albondigas Verdes)

This is a tangy variation of the traditional Mexican meatball soup.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.