sopa de albondigas (meat ball soup)

Categories
Soup/stew
Beef
Pork
Tex/mexican
Yield
6 servings
MeasureIngredient
Minced Onion
Minced Clove Garlic
2 tablespoons Oil
¾ pounds Ground Beef
¾ pounds Ground Pork
⅓ cup Raw Rice
1½ teaspoon Salt
4 ounces Tomato Sauce
3 quarts Beef Stock
¼ teaspoon Pepper
Slightly Beaten Egg
1 tablespoon Chopped Mint Leaves

BROTH

ALBONDIGAS

Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Will freeze nicely.

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