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Albondigas Verdes Stew

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner Mexican
Albondigas Verdes Stew
Ingredients
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons uncooked white rice
  • 1/2 small onion, minced
  • 2 eggs, beaten
  • 1/4 pound fresh tomatillos, husks removed
  • 2 jalapenos
  • 1 1/2 small white onions, quartered
  • 1 teaspoon minced garlic
  • 1/2 cup chopped cilantro
  • 8 ounces pitted green olives
  • 1 cup water
  • 1 tablespoon olive oil
  • 3 cups water
  • salt to taste
Instructions
1
Combine ground beef, ground pork, white rice, minced onion, and eggs in a large mixing container. Shape into 1-inch diameter balls; reserve for later use.
2
Submerge tomatillos and jalapenos in a saucepan, covering them with water. Bring the mixture to a rolling boil and continue cooking until the tomatillos have become tender and start to change color, approximately 15 minutes. Drain the liquid, then transfer the saucepan contents to a blender along with quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost a uniform consistency.
3
Heat the oil in the saucepan previously used to cook the tomatillos. When hot, carefully pour in the blended tomatillo mixture and bring it to a boil, stirring constantly. Add 3 cups of water and return the mixture to a rolling boil. Season with salt to taste.
4
Introduce the prepared meatballs into the saucepan, adding water if necessary to cover them completely. Simmer covered for 30 minutes or until the meatballs are cooked through and the soup has thickened.