Sopa De Albondigas
I just made this recipe last night from a recipe I found. I modified a
bit and it is the best meatball soup I've found yet. Thought someone
might enjoy this recipe:
1 pound ground beef
1/4 cup flour
1 egg
1/4 cup salsa
6 cups chicken broth or 3 14-ounce cans of chicken broth
4 cups beef broth or 2 14-ounce cans of beef broth
1 T oregano
2 teaspoon chili powder
3 teaspoon cumin
1 T salt
1 large onion
6 carrots sliced
5 potatoes chopped
1/2 cup rice
1/4 cup cilantro
Mix the meat, flour, egg and salsa and shape into 1 inch balls. Fry or
bake. Set aside.
While meatballs are cooking, in 8 quart pan, combine other ingredients
and bring to boil. Reduce to simmering and cook for about one hour.
About 20 minutes before the hour is up, place your meatballs in soup.
If you put them in with other ingredients, it will fall apart.
You can serve as a more liquidy soup. What I do is make a flour and
water paste and pour in to soup to make it more thick. You can do this
as desired.
It is wonderful meatball soup.
Enjoy.
Susan
Source: rec.food.cooking
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