Albondigas soup


6 tomatoes
2 qts beef broth
1/2 bell pepper, finely sliced
1 medium-sized onion, finely chopped
1 tsp chile powder
1/2 lb ground beef
1/2 lb ground pork

1 egg
1 tsp oregano
3 sprg fresh mint
1/2 onion, chopped
1/3 cup raw long-grain white rice

How to prepare

For the broth: blanch, peel and seed tomatoes. Chop 3 of the seeded tomatoes and set aside. Crush the remaining tomatoes, add the peels, and simmer in the beef broth over a low flame. After 30 minutes, strain the tomato pulp and peels out of the broth. Add the bell pepper, onion, chile powder, and chopped tomatoes. For the meat balls: grind meat twice, or process until very fine. Whisk egg with herbs and onion then mix well into the meat. Soak rice in hot water for 15 minutes, then drain and add to the meat and herb mixture. Shape into little balls smaller than a walnut, and drop into the boiling broth. Cover tightly and cook for 30 minutes. Note: if you load the broth with tiny meat balls, you won’t need an entree. Serves 6-8.

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