This traditional Mexican dish is made by simmering tender pork meatballs in a brothy tomato soup loaded with vegetables and earthy spices. Serve with rice and tortillas for a hearty family dinner.
Place ground pork in a bowl, along with eggs, rice, and a handful of chopped mint leaves.
Season with salt and pepper and mix all the ingredients until combined.
Make about 20-22 meatballs and place them on a plate.
Place tomatoes, onion, and garlic clove in a blender. Add 1 cup of water and blend until smooth.
In a soup pot, heat the oil and pour in the tomato sauce. Cook over medium heat for 2-3 minutes.
Add about 6-7 cups of water and season with salt.
When the tomato broth starts to boil, carefully add the meatballs. Mix them gently until all meatballs are fully submerged in the broth.
Cover the pot and cook for 30 minutes over medium-low heat.
Add the vegetables to the broth and boil until they become tender. About 15-20 minutes.
Adjust salt to taste. Turn off the heat and mix in the oregano.
Leave the albóndigas to rest for 10 minutes and then serve.
Notes
When you begin mixing the meat, it might seem too sticky, but don’t worry. Let it sit for 5 minutes, and it’ll become easier to work with when shaping the meatballs.
There are some important points you need to take in mind to prevent the albondigas from falling apart when you add them to the boiling broth. First, make sure the mixture is nicely packed and not too loosely. Secondly, slowly add them to the broth. And third, don’t mix immediately, let the hot broth seal the meatball.