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| Home -> [Beef, Mexican, North American, Soups & Stews, South American] -> [Albondigas soup Recipe] |
Albondigas soup
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Beef, Mexican, North American, Soups & Stews, South American |
Rating: |
0 |
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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 ?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. |
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Procedures:
| 1 | Meatballs: in a large bowl, mix together until well blended 1 pound ground lean beef; 1/3 pound bulk pork sausage; ?cup cornmeal; ?cup milk; 1 large egg; 1 small (about 6 oz). | | 2 | Onion, minced; 1 clove garlic, pressed or minced; and ?teaspoon crumbled dried basil leaves. | | 3 | Shape the mixture into about ?inch balls. | | 4 | If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours |
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