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Albondigas Soup

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“mexican meatball soup...fantastic!!”
READY IN:
50mins
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a heavy saucepan over medium heat.
  2. Add onion and minced garlic and sauté until tender, about 5 minutes.
  3. Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
  4. To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
  5. last add the egg, combine well.
  6. Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
  7. Return soup to a gentle simmer and add meatballs & zucchini.
  8. Cover and simmer for ½ hour.
  9. Add pinches of oregano and salt and pepper if needed.
  10. Garnish with cilantro & lemon juice.

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