Albondigas (Meatball) Soup Recipe - Cooking Index
Albondigas (Meatball) Soup Recipe - Cooking Index
| Broth | ||
| 1 | Onion - minced | |
| 1 x | Garlic - minced | |
| 1/4 cup | Oil | |
| 1 x | Tomato sauce | |
| 3 x | Beef stock | |
| 1 section | Mint or cilantro | |
| Albondigas | ||
| 3/4 lb | Ground beef | |
| 3/4 lb | Ground pork | |
| 1/3 cup | Raw rice or crushed oatmeal | |
| 1 1/2 teaspoons | Salt | |
| 1/4 teaspoon | Pepper | |
| 1/4 teaspoon | Oregano - crushed | |
| 1/2 teaspoon | Onion - minced (small) | |
| 1 | Egg - slightly beaten |
Mix meat with the rest of the meatball ingredients. Shape into little meatballs.
Fry minced onion and garlic in oil in a large pot. Add tomato and beef stock. Heat to boiling. Drop meatballs into boiling broth. Cover tightly and cook for 30 minutes. Add a sprig of mint about 10 minutes before soup is done. Remove mint before serving.
Source:
Susan Feniger and Mary Sue Milliken
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