Grandmas Albondigas Soup
From conner909 16 years agoIngredients
- 1 ½ pounds ground beef shopping list
- ½ cup finely diced onion shopping list
- ¾ cup finely diced celery shopping list
- ¼ cup finely diced green pepper shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon ground cumin shopping list
- 2 eggs shopping list
- ½ cup uncooked rice shopping list
- 2 tablespoons dry bread crumbs shopping list
- salt, pepper shopping list
- 2 tablespoons olive oil shopping list
- ½ cup diced carrots shopping list
- 1 cup chopped fresh tomato shopping list
- 10 cups chicken stock* shopping list
- 1 bunch cilantro shopping list
- tortillas, optional shopping list
How to make it
- Preheat oven to 350 degrees F.
- Combine beef, onion, ¼ cup celery, green pepper, garlic, cumin,
- eggs, rice, and bread crumbs.
- Season to taste with salt and pepper.
- Mix well. Form into 30 small meatballs.
- Place on baking sheet and bake at 350 degrees for 20 minutes. Set aside.
- Heat olive oil in stock pot.
- Add carrots and remaining ½ cup celery.
- Saute until vegetables are translucent.
- Add the tomato and chicken stock.
- Season to taste with salt and pepper.
- Bring to boil, reduce heat and simmer for 30 minutes.
- Add meatballs.
- Trim cilantro stems and add leaves to soup.
- Serve hot with tortillas.
- Makes several servings.
- *For the chicken stock in this recipe, I use cans of Swanson’s chicken broth. The cans are 14 ½ oz. and I use about 8 cans which is more than the recipe calls for. I finely dice all the veggies and generally add more veggies than the recipe states.
- This makes a lot of soup, but it is a hearty meal and tastes so good on cold rainy, wintery days!
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