Victoria's Albondigas by Reine Conrad

Albondigas is a simple and delicious soup perfect for the cold nights that have recently rolled into Texas. My girlfriend Victoria makes this comfort dish every time there is a chilly night or any sign of a cold in our house. She was sweet enough to write her recipe down and make a big batch for the Marfa Meats crew, who very quickly devoured it. Now we get to share the recipe with y'all!

 

For the meatballs:

- 2 pounds of ground pork

-1/3 cup white rice

-1/2 of a white onion diced fine

-1/4 bunch of cilantro diced fine

-1 tablespoon of flour

-1 egg

- salt, pepper, garlic powder, and cumin to taste

This should make approximately 40 meatballs

 

For the soup:

-Knorr chicken and tomato bouillon (to your taste)

-1 cup of white rice

-Diced potatoes (many as you want)

-Remaining onion and cilantro

-Tomatoes (many as you want cut into any size you want)

First things first is to make the meatballs. Vic always makes them about the size of ping pong balls but you can make them as large or small as you prefer. Once you've rolled up all the meatballs get a large pot of water boiling with the Knorr chicken&tomato bouillon (this does contain salt so keep that in mind, you can always add more later if you need it).

Once your water is at a rolling boil add your meatballs one at a time to make sure they don't stick together. Cook those meatballs on mid-high heat until the rice inside the meatballs is about half cooked, this should take about 15 minutes (just cut one in half to check). After the rice in the meatballs is half done add your other cup of rice and potatoes to your soup. 

When the rice you've added to the soup itself is about half done add your tomatoes, onion, and cilantro. Keep it rolling until all your rice is cooked and it will be ready to serve.

Victoria likes to serve hers up with a healthy squeeze of lime juice and her homemade serrano salsa. Personally I serve mine with cheese, like I do with most dinners.