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Title: Albondigas Mexican Meatball Soup
Categories: Casserole Ethnic Meat Pasta Soup
Yield: 6 Servings
| INGREDIENTS | ||
| 1 | =broth= | |
| 5 | c | Beef broth |
| 2 1/2 | c | Water |
| 1 | Bay leaf | |
| 1/4 | c | Dry sherry, optional |
| 1/2 | c | Tomato sauce |
| 1 | =meatballs= | |
| 3/4 | lb | Beef, ground, lean |
| 3/4 | lb | Pork, ground, lean |
| 1/3 | c | Rice, long-grain, raw |
| 1 1/2 | ts | Salt, optional) |
| 1/4 | ts | Pepper |
| 1 | Egg, slightly beaten | |
| 1 | tb | Mint, chopped |
| 2 | tb | Parsley, chopped for garnish |
DIRECTIONS: Combine ingredients for broth in large saucepan. Bring to boil over moderate heat.
Mix meatball ingredients well, form into meatballs, use about 1 T meat mixture for each meatball. Add meatballs, a few at a time, to hot broth. When all have been added, cover saucepan, reduce heat to low. Cook 30 minutes. Remove bay leaf. Garnish soup with parsley. Serve with crusty bread.
Alvarez old family recipe.
From: Lyn Ortiz Date: 07-03-96 (16:42)
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