(Mexican albondigas meatball soup is a great way to stretch a pound of ground beef to feed 10 people. The tasty soup is loaded with vegetables and rice. Serve with salad and bread for a full and satisfying meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
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
Preparation:
In 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 meatballs, 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.
Yield: 8 to 10 servings
Recipe Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens)
Reprinted with permission.
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 meatballs, 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.
Yield: 8 to 10 servings
Recipe Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens)
Reprinted with permission.
