This recipe is liked by 2 person(s). |
Albondigas Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Meatballs | |
1/2 lb. | lean ground beef |
1/2 lb. | chorizo sausage |
1 | egg, beaten |
2 cloves | garlic, minced |
1/2 | carrot, minced |
1/2 cup | cooked rice |
1/2 cup | cilantro leaf chopped |
1/2 tsp | salt |
1/4 tsp | pepper |
1 tsp | cumin |
Albondigas Soup | |
6 cups | chicken broth |
1/2 cup | onion, chopped |
3 stalks | celery, cut in chunks |
1 (16 oz) can | diced tomatoes |
1/2 tsp | ground cumin |
1 tsp | oregano |
1/2 cup | cilantro |
1 large | zucchini, sliced |
Salt | |
Pepper |
Directions:
1. Make the meatballs first: combine everything and mix throughly.
2. Form meatballs and roll between your palms (otherwise, meatballs will fall apart in the soup).
3. Make about 20 to 24 meatballs, set aside.
4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
5. Bring to a boil, and reduce heat and simmer for 10 mins.
6. Drop meatballs in the soup
7. Return to simmer and cook another 10 mins.
8. Add zucchini and cook 10 mins
9. Season with salt and pepper to taste.
10. Place in a bowl over cooked rice or enjoy as is.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe