Recipe: Meatball Soup – Sopa de Albondigas
Ingredients
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 4 cups water
- 2 10 1/2-ounce cans condensed beef broth
- 1 6-ounce can tomato paste
- 2 medium potatoes, peeled and cubed (2 cups)
- 2 medium carrots, sliced (1 cup)
- 1 beaten egg
- 1/4 cup snipped cilantro or parsley
- 1 teaspoon salt
- 1/2 teaspoon dried oregano crushed
- 1/8 teaspoon pepper
- 1 pound ground beef
- 1/4 cup long grain rice
Instructions
- ln large saucepan cook onion and garlic in hot oil till onion is tender but not brown.
- Stir in water, broth, and tomato paste.
- Bring to boiling; add potatoes and carrots.
- Simmer for 5 minutes.
- Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper.
- Add ground beef and uncooked rice; mix well.
- Form mixture into 1-inch meatballs.
- Add, a few at a time, to the simmering soup.
- Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.
Quick notes
Makes 8 to 10 servings of Meatball Soup.
Cooking time: 35 minute(s)
Number of servings (yield): 8
Culinary tradition: Mexican
