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Albondigas Soup

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Beef Hamburgers Mexican Soups/stews


  • 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)
  • 1/2 c Minced fresh cilantro (coriander)
  • Cilantro sprigs (optional)
  • 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. 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; 1/4 cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and 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.
FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie by: Debbie Applebury (J.APPLEBURY)
From Gemini's MASSIVE MealMaster collection at