Albondigas Soup #1 Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3 quart: 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 seasoning,
1/2 cup: Long-grain white rice,
Meatballs, recipe follows
1/2 cup: Minced fresh cilantro, coriander
Cilantro sprigs, optional
Salt and pepper,
In a 6- to 8-quart pan, combine broth, tomatoes and their
Liquid, chiles, onion, basil, oregano, and hot pepper
Seasoning to taste. Bring to a boil over high heat.,
Add rice, cover and simmer 15 minutes. Add meatballs;
Cover and simmer until meatballs are not pink in the,
Center, (cut to test), 10 to 15 minutes longer. Stir
In the minced cilantro.,
Ladle into bowls and garnish with cilantro sprigs. Add,
Salt and pepper to taste. Makes about 5 quarts, 10 to
12: Servings.,
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)
Source from luhu.jp
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)
Source from luhu.jp