Thursday, January 14, 2010

Recipe #2 Albondigas Soup

The second soup Aaron made for me was a recipe I copied 3 years ago. I do not remember where I got it. Albondigas soup is basically a mexican meatball soup. The recipe is below and i highly suggest everyone try it. It is amazing and makes a nice big pot. Also, it reheats really well and is just as good if not better the next day.

Albondigas Soup

1lb lean ground beef

1/2lb pork sausage (we used 1 lb accidentally)

1 onion, chopped

1 egg, beaten

1/2t salt

1/4t garlic powder

1/4c milk

1/4c fresh basil, chopped

1/2c corn meal

6-14oz cans beef broth (we used beef bullion to make the equivalent)

1-8oz jar salsa

1 onion, chopped

2-14.5oz canned peeled and diced tomatoes

1/2t basil

1/2t oregano

1/2t black pepper

1/2 white rice (not instant)

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and pepper. Bring to a boil and simmer for 20 mins.

Mix together the ground beef, sausage, onion, egg, salt, 1/2t pepper, garlic pepper, milk, fresh basil, and cornmeal. Mix well. Form into tiny bite-sized meatballs.

Add the meatballs and rice to the broth. Simmer covered very slowly for 1 1/2 hours.

Note: I would add the rice for the last 30 minutes instead of the entite 1 1/2 hours. Its was a little mushy for my taste.

This is great with corn bread, day old bread, and cheese quesadillas.

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