Okay, so I'm Irish. And this is my recipe for Mexican Meatball Soup, known as Albondigas. And yeah, it's pretty good anyway. But I had to add potatoes.
No beer. I'm LDS/Mormon.
But you could easily substitute a can of beer for one of the cans of beef broth if you wanted to make this Mexican soup more Irishy.
1 white onion, chopped
1 green bell pepper, chopped
3 handfuls of baby carrots, chopped
2-3 potatoes, chopped
Sautee those in some olive oil with a little salt until they're kinda tender, then add...
2 cloves garlic, pressed
3 - 14oz cans of beef broth
1 - 28oz can of crushed tomatoes
1 cup of salsa verde
1 cup of regular salsa
1 TBS chili powder
2 tsp paprika
1 tsp chipotle powder (or cayenne if you prefer)
salt and pepper to taste
Simmer over medium heat while you make the meatballs. This gives enough time for the potatoes and carrots to cook through, and for the spices to get friendly.
For the meatballs, mix by hand...
1 1/2 lbs of raw ground beef
1 cup of prepared rice (I use brown, but whatever)
1/3 cup regular salsa
1/4 cup milk
1 tsp paprika
1 tsp chili powder
salt and pepper
Form into small balls, about the size you'd do if you were making cookies.
Bring the soup to a rolling boil.
While soup is actively boiling, drop the meatballs into the soup, one at a time. Kind of like you'd add the dumplings in chicken and dumplings, only this is the meat. But same concept.
Once all of the meatballs are added, lower the heat to medium low, cover, and let simmer for 20-30 minutes, or until the meatballs are cooked through.
Thick, hearty, warm, and yummy.