Albondigas Soup I Good Recipes

Saturday, March 5, 2011

Albondigas Soup I

"A wealthy, filling model of Mexican meatball soup. I make the meatballs ahead and freeze them to use as wished. Mild or warm salsa may be used; green chili salsa works specially nicely!"

Ingredients :

1 pound lean floor pork
1/4 pound pork sausage
1 onion, chopped
1 egg, crushed
half teaspoon salt
1/4 teaspoon ground black pepper
1/four teaspoon garlic powder
1/four cup milk
1/four cup chopped fresh basil
half of cup cornmeal
6 (14 ounce) cans red meat broth
1 (eight ounce) jar salsa
1 onion, chopped
2 (14.Five ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
half of teaspoon dried oregano
1/four teaspoon ground black pepper
half cup white rice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H20M

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed pork broth (e.G., Campbell's), do away with the salt inside the meatballs and use 5 cans (10.5 oz each) broth plus one quart water.) Bring to a boil and simmer 20 mins.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/four teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, chunk-size meatballs.
Add meatballs and rice to broth. Simmer, protected, very slowly for 1 to 1 half hours.

Notes :

Try the usage of a Reynolds® gradual cooker liner on your sluggish cooker for less difficult cleanup.

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