albondigas soup

Categories
Soup/stew
Ground beef
Tex/mexican
Yield
5 servings
MeasureIngredient
3 quarts 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
1½ teaspoon Crumbled dried basil leaves
1½ teaspoon Crumbled dried oregano leaves
½  To 1 tsp. liquid hot pepper seasoning
½ cup Long-grain white rice
  Meatballs (recipe follows)
½ 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.

MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; ⅓ pound BULK PORK SAUSAGE; ½ cup CORNMEAL; ¼ cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and ½ teaspoon crumbled DRIED BASIL LEAVES.

Shape the mixture into about ¾-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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