Albondigas Soup
Albondigas Soup
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Chef's Note
“These two soups are good. I especially like the Albondigas Soup. Albondigas Soup”
READY IN: |
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YIELD:8-10 |
UNITS:US |
Ingredients Nutrition
- 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
- Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
- (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.
- Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
- Form into tiny, bite-size meatballs.
- Add meatballs and rice to broth.
- Simmer, covered, very slowly for 1 to 1 1/2 hours.
- Makes 8 -10 servings
Albondigas Soup