Mexican Albondigas Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 lb: ground round beef,
3/4 teaspoon: salt,
3/4 teaspoon: chile powder,
1 small: onion, grated
1 cup: fine dry bread crumbs,
1/2 cup: pine nuts,
1: egg, slightly beaten
2 can: beef consomme,
2 can: water,
1: bay leaf,
1/4 cup: dry sherry,
Directions:
Mix together ground beef, salt, chile powder, onion, crumbs, pine
nuts and egg. Shape into tiny meatballs 1" or smaller in diameter.
Pour consomme, water and bay leaf into a pan; cover and bring to a
boil. Add meatballs a few at a time so that the boiling is constant.
Reduce heat, cover and simmer 30 min. Just before serving remove bay
leaf and add sherry.
From the Sunset Cook Book of Soups and Stews.
Posted by Jim Weller.
From: Jim Weller Date: 08 Feb 96
Yield: 4 servings
Source from luhu.jp
nuts and egg. Shape into tiny meatballs 1" or smaller in diameter.
Pour consomme, water and bay leaf into a pan; cover and bring to a
boil. Add meatballs a few at a time so that the boiling is constant.
Reduce heat, cover and simmer 30 min. Just before serving remove bay
leaf and add sherry.
From the Sunset Cook Book of Soups and Stews.
Posted by Jim Weller.
From: Jim Weller Date: 08 Feb 96
Yield: 4 servings
Source from luhu.jp