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Albondigas Soup
Submitted by ItsNurs102
| 1/2 c |
Minced fresh cilantro -(coriander)
( i used dried added towards the end)
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| 3 qt | Regular-strength beef broth |
| 1 lg | Can (28 oz.) crushed tomatoes |
| 1 lg | Can (7 oz.) diced green chiles |
| 1 lg | (about 1/2-lb.) onion, chopped |
| 1 1/2 ts | Crumbled dried basil leaves |
| 1 1/2 ts | Crumbled dried oregano leaves |
| 1/2 | To 1 tsp. liquid hot pepper seasoning |
| 1/2 c | Long-grain white rice |
| Meatballs (recipe follows) | |
| Cilantro sprigs (optional) |
Instructions:
Salt and pepper In a 6- to 8-quart pan, combine broth, tomatoes and their Liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
Bring to a boil over high heat.
Add rice; cover and simmer 15 minutes.
Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.( I added some sliced zucchini towards the end too )
Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs.
Add Salt and pepper to taste.
Makes about 5 quarts, 10 to 12 Servings.
MEATBALLS: In a large bowl, mix together until well blended: 1 pound GROUND LEAN BEEF 1/3 pound BULK PORK SAUSAGE 1/2 cup CORNMEAL ( I used 1/4 cup of cornmeal and added a little rice to the meatballs instead ) 1/4 cup MILK 1 large EGG 1 small (about 6 oz.) ONION, minced 1 clove GARLIC, pressed or minced 1/2 teaspoon crumbled DRIED BASIL LEAVES.
Shape the mixture into about 3/4-inch balls.
If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.
Salt and pepper In a 6- to 8-quart pan, combine broth, tomatoes and their Liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
Bring to a boil over high heat.
Add rice; cover and simmer 15 minutes.
Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.( I added some sliced zucchini towards the end too )
Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs.
Add Salt and pepper to taste.
Makes about 5 quarts, 10 to 12 Servings.
MEATBALLS: In a large bowl, mix together until well blended: 1 pound GROUND LEAN BEEF 1/3 pound BULK PORK SAUSAGE 1/2 cup CORNMEAL ( I used 1/4 cup of cornmeal and added a little rice to the meatballs instead ) 1/4 cup MILK 1 large EGG 1 small (about 6 oz.) ONION, minced 1 clove GARLIC, pressed or minced 1/2 teaspoon crumbled DRIED BASIL LEAVES.
Shape the mixture into about 3/4-inch balls.
If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.