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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These two soups are good. I especially like the Albondigas Soup. Albondigas Soup Ingredients:
1 lb ground chuck |
1/4 lb pork sausage |
1 onion, chopped |
1 egg, beaten |
1/2 teaspoon salt |
1/4 teaspoon black pepper, ground |
1/4 teaspoon garlic powder |
1/4 cup milk |
1/4 cup fresh basil, chopped |
1/2 cup cornmeal |
6 (14 1/2 ounce) cans beef broth (e.g., swanson's) |
7 -10 ounces green chili salsa (e.g., pace) |
1 onion, chopped |
1 (28 ounce) can tomatoes, crushed or diced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon black pepper, ground |
1/2 cup rice |
Directions:
1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
2. (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.
3. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
4. Form into tiny, bite-size meatballs.
5. Add meatballs and rice to broth.
6. Simmer, covered, very slowly for 1 to 1 1/2 hours.
7. Makes 8 -10 servings
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