Meatball and Olive Stew (Albondigas Verdes)

This Mexican classic features beef and pork meatballs floating in a rich tomatillo broth.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 395 Calories

Ingredients

• 2 eggs, beaten
• 1 cup water
• salt to taste
• 3 cups water
• 1 tablespoon olive oil
• 1 pound ground pork
• 1 teaspoon minced garlic
• 1 pound ground beef
• 8 ounces pitted green olives
• 2 tablespoons uncooked white rice
• 0.5 cup chopped cilantro
• 0.5 small onion, minced
• 0.25 pound fresh tomatillos, husks removed
• 2 jalapenos
• 1.5 small white onions, quartered

Recipe Instructions

Step 1

Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.

Step 2

Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.

Step 3

Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.

Step 4

Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.