Albondigas (ahl-BONE-di-guhs), meatball soup, is a true Southwest comfort food. It will warm you up on a cold winter day or rest your tummy after a holiday binge. Masa harina is flour made from nixtamal. It gives the meatballs an authentic borderland flavor.
Cooking
1½ pounds lean ground beef
½ pound ground pork
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 eggs
4 tablespoons masa harina
1 bunch cilantro, chopped
1 medium onion, diced
5 medium tomatoes, diced
3 quarts water
1 cup rice, uncooked
3 fresh mint leaves, chopped
Salt and pepper to taste
In large bowl, mix ground beef, ground pork, salt, pepper, garlic, eggs, and masa harina, using your hands, and don’t overmix. Add half quantities of cilantro, onion, and tomatoes; mix again just until combined. Roll into 1-inch balls.
Bring water to a boil. Add remaining cilantro, onions, and tomatoes, along with rice and mint leaves. Add meat balls, reduce heat to low, cover, and simmer until rice and meat are cooked, about 45 minutes. Add more water if necessary. Season with salt and pepper last 10 minutes of cooking.
