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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