Albondigas Soup I recipe

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Ingredients

1 pound lean ground beef
¼ pound pork sausage
1 onion, chopped
1 egg, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ cup milk
¼ cup chopped fresh basil
½ cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground black pepper
½ cup white rice

Nutrition Info

353.3 calories
carbohydrate: 23.7 g
cholesterol: 76.1 mg
fat: 19.3 g
fiber: 2.6 g
protein: 19.2 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1593.6 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

  2. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.

  3. Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

Recipe Yield

8 -10 servings

Recipe Note

A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used;green chili salsa works particularly well!

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