Albondigas Soup

Name: Albondigas Soup
Yield: 8-10
Ingredients: 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

(5)

Recipe by Tonkcats

These two soups are good. I especially like the Albondigas Soup. Albondigas Soup

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READY IN:

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

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