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Dish Name: Albondigas Soup I
Category: Mexican

[Print This Recipe]


1 pound lean ground beef 
1/4 pound pork sausage 
1 onion
chopped 1 egg
beaten 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 cup milk 1/4 cup chopped fresh basil 1/2 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 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/2 cup white rice

Preparation Method:

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.

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.

Add meatballs and rice to broth.

Simmer, covered, very slowly for 1 to 1 1/2 hours.

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:: Achiote Paste
:: Adobo Herb Salsa
:: Alaskan Spicy Spinach Dip
:: Albondigas Soup I
:: Albondigas Soup II



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