Albondigas Soup I Recipe
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"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"
Original recipe yield: 8 -10 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 2 Hours
- Ready In:
- 2 Hours 20 Minutes
- Servings:
- 8
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Albondigas Soup I INGREDIENTS:
- 1 pound lean ground beef
- 1/4 pound pork sausage
- 1 onion, chopped
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup milk
- 1/4 cup chopped fresh basil
- 1/2 cup cornmeal
- 6 (14 ounce) cans beef broth
- 1 (8 ounce) jar salsa
- 1 onion, chopped
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/2 cup white rice
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Albondigas Soup I 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 teaspoon 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.
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