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Associate.com - Share Your Recipe!

Recipe Name: Albondigas Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 5

Ingredients:
3 Quart(s) Regular-strength beef broth
1 Can, 28 oz. crushed
Tomatoes
1 Can, 7 oz. diced green
chiles
1 about 1/2-lb. onion
chopped
1 1/2 Teaspoon(s) Crumbled dried basil leaves
1 1/2 Teaspoon(s) Crumbled dried oregano
leaves
1/2 To 1 tsp. liquid hot pepper
seasoning
1/2 Cup(s) Long-grain white rice
Meatballs, recipe follows
1/2 Cup(s) Minced fresh cilantro
Coriander
Cilantro sprigs, optional
Salt and pepper
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.
Ladle into bowls and garnish
with cilantro sprigs.
Add
Salt and pepper to taste.
Makes about 5 quarts 10
to
12 Servings.
Directions:
MEATBALLS: In a large bowl, mix together until well blended 1 pound
GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4
cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove
GARLIC, 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. FROM:
Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie
by: Debbie Applebury (J.APPLEBURY) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 151.1mg
Potassium: 330.9mg
Carbohydrates: 12.3g
Fiber: 3.4g
Sugar: 2.7g
Protein: 3.3g


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