Free Recipe Albondigas Soup
Recipe Type: Free Stew Recipes
Recipe Preparation: chill
Cooking Temperature:
Recipe Serves: 5
Ingredients for Albondigas Soup Recipe
3 qt Regular-strength beef broth
-their
1 lg Can (28 oz.) crushed
Liquid, chiles, onion,
-tomatoes
-basil, oregano, and hot
1 lg Can (7 oz.) diced green
-pepper
-chiles
Seasoning to taste. Bring
1 lg (about 1/2-lb.) onion,
-to a boil over high heat.
-chopped
Add rice; cover and simmer
1 1/2 ts Crumbled dried basil leaves
-15 minutes. Add meatballs;
1 1/2 ts Crumbled dried oregano
Cover and simmer until
-leaves
-meatballs are not pink in
1/2 To 1 tsp. liquid hot pepper
-the
-seasoning
Center (cut to test), 10 to
1/2 c Long-grain white rice
-15 minutes longer. Stir
Meatballs (recipe follows)
In the minced cilantro.
1/2 c Minced fresh cilantro
Ladle into bowls and garnish
-(coriander)
-with cilantro sprigs. Add
Cilantro sprigs (optional)
Salt and pepper to taste.
Salt and pepper
-Makes about 5 quarts, 10 to
In a 6- to 8-quart pan, 12
Servings.
-combine broth, tomatoes and
Albondigas Soup Preparation
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)
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