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“In 'Soup Suppers' by Arthur Schwartz”
READY IN:
1hr 31mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small pot, bring 1 cup of water to a boil; add the rice.
  2. Boil 5 minutes; drain.
  3. Place rice in a large mixing bowl.
  4. Add in the chopped onion and cilantro, the breadcrumbs, egg, milk, salt, garlic, and oregano; with a fork, blend thoroughly.
  5. Add the beef and, with the fork, or your hands, blend it into the rice and bread mixture.
  6. Shape the meat into 1-inch meatballs; there should be about 30.
  7. In a 4-6 quart pot, combine the broth, bay leaf, carrots, and chili; bring to a boil.
  8. Add the meatballs, cover, and simmer gently for 30 minutes.
  9. Add the Madeira and simmer 1 minute.
  10. Remove the bay leaf before serving.
  11. Serve piping hot, offering lime wedges and pico de gallo to further season the soup.

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