ALBONDIGAS (Mexican Meatball Soup)
Source of Recipe
Unknown
List of Ingredients
4 medium carrots
4 medium sized celery stalks
1 large bell pepper
1 medium onion
1 clove garlic, chopped
Veg. or canola oil for sauteing
2 qts. beef broth ( 4 14 oz. cans + 1 cup water will do)
1 small (4 oz.) can diced green chilis (plus 1 chopped jalapeno, optional)
1/2 tsp black pepper; salt to taste
1/2 cup chopped cilantro or parsley
1 1/2 cups chopped fresh or canned tomatoes
Prepared meatballs
Chopped parsley & lime wedges for garnish (optional)
Recipe
Finely chop the first 5 vegetables and saute them in oil for 5 to 10 minutes over low heat. Add the broth, chilis, seasonings & tomatoes. Bring soup to a boil and reduce heat; simmer for 10 mins. Add prepared meatballs to soup & cook til heated through. Ladle into bowls. Garnish with parsley and lime wedges. Yields about 4 - 6 servings.
|
|
member logon
