Albondigas Soup

Add a new meaning to meatball soup with this dish full of flavor.

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60 minutes Prep: 30 minutes Cook: 30 minutes

61 calories per serving view nutrition facts

Ingredients

3	quarts	beef broth
28	ounces	tomatoes	crushed (canned)
7	ounces	green chili peppers	canned, drained and diced
1	each	onion	chopped
1 1/2	teaspoon	basil	dried, crumbled
1 1/2	teaspoon	oregano leaves	dried, crumbled
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)	or more to taste
1/2	cup	rice	long grained white
1	x	meatballs	recipe follows
1/2	cup	cilantro	fresh minced
1	sprigs	cilantro	for garnish
1	x	salt and black pepper

Directions

MEATBALLS: In a large bowl, mix together until well blended 1 pound lean ground beef, 1/3 pound bulk pork sausage, 1/2 cup cornmenal, 1/4 cup milk, 1 egg, 1 small onion, minced, 1 garlic clove, 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.

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. Laddle into bowls and garnish with cilantro sprigs. Add salt and pepper, to taste.

Makes about 5 quarts, 10 to 12 servings.

Reviews

OK soup. Would recommend some toasted ground cumin to give it a bit of depth, perhaps a 1/2 teaspoon or so.
over 4 years ago by bpeterson272

-1

This is a wonderful soup....
over 7 years ago

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