Albondigas Soup
Add a new meaning to meatball soup with this dish full of flavor.
Yield
10 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
beef stock
|
*
|
| 28 | ounces |
tomatoes
crushed (canned) |
|
| 7 | ounces |
green chili peppers
canned, drained and diced |
|
| 1 | each |
onions
chopped |
|
| 1 ½ | teaspoon |
basil
dried, crumbled |
*
|
| 1 ½ | teaspoon |
oregano
dried, crumbled |
|
| ½ | teaspoon |
red hot pepper sauce
or more to taste |
|
| ½ | cup |
rice
long grained white |
|
| 1 | x |
meatballs
recipe follows |
* |
| ½ | cup |
cilantro
fresh minced |
|
| 1 | sprigs |
cilantro
for garnish |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
beef stock
|
*
|
| 809.2 | ml/g |
tomatoes
crushed (canned) |
|
| 202.3 | ml/g |
green chili peppers
canned, drained and diced |
|
| 1 | each |
onions
chopped |
|
| 7.5 | ml |
basil
dried, crumbled |
*
|
| 7.5 | ml |
oregano
dried, crumbled |
|
| 2.5 | ml |
red hot pepper sauce
or more to taste |
|
| 118 | ml |
rice
long grained white |
|
| 1 | x |
meatballs
recipe follows |
* |
| 118 | ml |
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, ⅓ pound bulk pork sausage, ½ cup cornmenal, ¼ cup milk, 1 egg, 1 small onion, minced, 1 garlic clove, pressed or minced and ½ teaspoon crumbled dried basil leaves.
Shape the mixture into about ¾ 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.
