• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Albondigas Soup

  • Recipe Submitted by on

Category: Beef, Mexican

 Ingredients List

  • 3 qt Regular-strength beef broth
  • 1 lg Can (28 oz.) crushed
  • -tomatoes
  • 1 lg Can (7 oz.) diced green
  • -chiles
  • 1 lg (about 1/2-lb.) onion,
  • -chopped
  • 1 1/2 ts Crumbled dried basil leaves
  • 1 1/2 ts Crumbled dried oregano
  • -leaves
  • 1/2 To 1 tsp. liquid hot pepper
  • -seasoning
  • 1/2 c Long-grain white rice
  • Meatballs (recipe follows)
  • 1/2 c 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.

 Directions

MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND
LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4 cup MILK; 1
large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or
minced; and 1/2 teaspoon crumbled DRIED BASIL LEAVES.

Shape the mixture into about 3/4-inch balls. If making ahead, return the
meatballs to bowl, cover, and chill up to 4 hours.



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