Albondigas soup
Albondigas soup
Ingredients/Components
- ground cloves - 1/4 tsp
- cornmeal - 3/4 c
- pepper - 1/4 tsp
- clove garlic, minced - 1 item
- long grain rice - 1/4 c
- bay leaf - 1 item
- tomato juice - 1 c
- chopped tomatoes - 1/2 c
- tomato sauce - 1 c
- chopped parsley - 1 Tbsp
- onion, finely chopped - 1/2 item
- eggs, slightly beaten - 2 item
- soup cans water - 2 item
- dried sage - 1/2 tsp
- bunch green onions, chopped fine - 1 item
- clove garlic, chopped fine - 1 item
- ground lean beef
- chopped mint - 1/2 Tbsp
- cans condensed beef bouillon - 3 oz
- fresh hot green chili, chopped fine - 1 item
- large pinch chopped fresh parsley - 1 item
- pinch dried thyme - 1 item
- large green chile, chopped fine - 1/2 item
- pinch of each: oregano, thyme, cilantro and cumin - 1 item
How to make albondigas soup:
Meatballs:1 lb. ground lean beef1/4 c. long grain rice1/4 tsp. pepper2 eggs, slightly beaten1/2 Tbsp. chopped mint1 Tbsp. chopped parsley1/2 large green chile, chopped fine1 bunch green onions, chopped fine1 clove garlic, chopped fine3/4 c. cornmeal1/2 tsp. dried sage1/4 tsp. ground cloves1/2 c. chopped tomatoes1/4 onion, finely chopped pinch of each: oregano, thyme, cilantro and cumin Mix meatball ingredients together. Make into 3/4 to 1-inch balls. Brown over medium heat.Bring broth ingredients to boil; add meatballs and reduce heat. Simmer on low heat several hours.
Recipe categories: Low cholesterol, Low fat, Soups & stews.
Rating:
Related ingredients:
sugar, milk
You may be interested in these recipes: