Wednesday, August 19, 2009

Albondigas Soup (Mexican Meatball Soup)

This is our New Year's Eve tradition!  

2. T. olive oil
3 c. chopped onions
4 cloves garlic, minced
2 bay leaves
5-14 oz.cans beef broth
1-28 oz. can diced tomatoes in juice
½ c. chunky tomato salsa (medium to hot)
½ c. chopped fresh cilantro

¼ lb. pork sausage
1. lb. lean ground beef
6 T. yellow cornmeal
¼ c. milk
1 egg
½ t. salt
½ t. black pepper
½ t. cumin
½ c. white rice

Heat oil in pot. Saute 2 cups onions, garlic, and bay leaves about 5 minutes. Add broth, tomatoes, salsa and ¼ c. cilantro. Bring to boil and then reduce heat and cover to summer for 15 min.

For meatballs: Combine beef, pork, cornmeal, milk, egg, salt, pepper, cumin, a 1 c. remaining onions, 2 cloves garlic, and ¼ c. cilantro. Mix well and form into small balls. Add rice and meatballs to soup and bring to boil. Reduce heat and simmer until rice and meatballs are cooked about 20 min.

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