Ingredients
- 1 lb lean ground beef
- 2 Potatoes medium, peeled and cut into 1/2-inch cubes
- 1 8 oz can Tomato sauce use 1/2 can initially, then add more to taste
- 2 tsp Rice uncooked white long-grain rice, rinsed
2 Carrots medium, peeled and thinly sliced
½ cup Fresh Cilantro chopped
½ Yellow Onion chopped- 1 jalapeño thinly sliced; seeds removed for less heat
1 Egg
2 tsp All-Purpose Flour divided: 1 teaspoon meatballs, 1 teaspoon soup- 1 tbsp neutral cooking oil
6 cups water plus more as needed
1 tsp salt divided; plus more to taste
½ tsp ground cumin divided
½ tsp garlic powder divided
½ tsp onion powder divided
¼ tsp ground black pepper divided
Instructions
- Gently mix the ground beef, egg, rice, 1 teaspoon flour, 1/2 teaspoon salt and half each of the cumin, garlic powder, onion powder and black pepper. Shape into approximately 1-inch meatballs. Keep refrigerated while preparing the soup; do not taste the raw mixture.
- Heat the oil in a large soup pot over medium heat. Add the onion and potatoes and cook for 3–4 minutes, stirring. Sprinkle in the remaining teaspoon flour and stir for 1 minute.
- Add 6 cups water, half the tomato sauce, the carrots, jalapeño, remaining salt and spices, and half the cilantro. Bring to a simmer. Add more water if needed to cover the vegetables and allow room for the meatballs.
- Lower the meatballs gently into the simmering broth. Partly cover and cook at a gentle simmer for about 30 minutes, avoiding vigorous stirring. Check the largest meatballs for 160°F (71°C) in the center; the rice inside must be tender and the potatoes and carrots fork-tender. Continue cooking as needed until all three checks are met.
- Taste the fully cooked broth and add more tomato sauce or salt if desired. If adding sauce, simmer for a few more minutes to heat through. Stir in the remaining cilantro and serve hot.
Notes
This light, albondigas-style variation retains the small 2-teaspoon rice amount from the archive. It is primarily a beef meatball soup, not a rice-heavy version. Use even-sized meatballs and check both their temperature and the rice texture.
Water, oil, tomato-can size and measured seasoning amounts are specified here to replace vague directions. Yield is approximately 6 servings. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C).
