Albondigas Soup Recipe

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Albondigas Soup Ingredients

3 qt regular-strength beef broth
1 large can (28 oz.) crushed tomatoes
1 large can (7 oz.) diced green chiles
1 large (about 1/2-lb.) onion, chopped
1 1/2 tsp crumbled dried basil leaves
1 1/2 tsp crumbled dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoni, ng
1/2 cup long-grain white rice
1 meatballs (recipe follows)
1/2 cup minced fresh cilantro (coriander)
1 cilantro sprigs (optional)
1 salt and pepper
1 in a 6- to 8-quart pan, combine bro, th, tomatoes a
1 liquid, chiles, onion, basil, orega, no, and hot p
1 seasoning to taste. bring to a boi, l over high heat.
1 add rice, cover and simmer 15 minut
1 cover and simmer until meatballs ar, e not pink in
1 center (cut to test), 10 to 15 minu, tes longer. stir
1 in the minced cilantro.
1 ladle into bowls and garnish with c, ilantro sprigs. a
1 salt and pepper to taste. makes abo, ut 5 quarts, 10
12 servings.

A Recipe for
Albondigas Soup

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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This is a recipe for Albondigas Soup from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Albondigas Soup

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

Albondigas Soup Directions

MEATBALLS: In a large bowl, mix together until well blended 1 pound
GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4
cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove
GARLIC, pressed or minced; and 1/2 teaspoon crumbled DRIED BASIL
LEAVES.

Shape the mixture into about 3/4-inch balls. If making ahead, return
the meatballs to bowl, cover, and chill up to 4 hours.

FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted
on GEnie by: Debbie Applebury (J.APPLEBURY)

Serves: 5

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Albondigas Soup Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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