Sopa de albondigas (meat ball soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Minced Onion | |
| 1 | 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 |
| 1 | Slightly Beaten Egg | |
| 1 | tablespoon | Chopped Mint Leaves |
Directions
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.