Albondigas Soup
/Ingredients
- 10 cups chicken broth
- 1 pound lean ground beef
- 2 large eggs
- 4 ounces long grain rice
- 3 ounces carrots, peeled, grated
- 3 ounces white onion, peeled, large dice
- 8 ounces tomato sauce
- 6 ounces potatoes, peeled, large dice
- ½ teaspoon chicken bouillon
- 1 dash salt and pepper
- ¼ teaspoon dried oregano
Preparation
- In large stock opt, heat the chicken broth over a medium heat
- In a large bowl, combine ground meat, eggs, rice and carrots
- Mix well and shape into 1 inch meatballs (This recipe makes 14 golf ball size meatballs)
- When the broth simmers, add meatballs and onion
- Cover and cook for 45 minutes
- Add tomato sauce, potatoes, chicken bouillon, pepper and dried oregano
- Cook for 20 minutes
- Adjust the salt
- Serve in large soup bowls
akes 7 cups
Chef’s Note: Zucchini and carrots can be added. Cook for an additional 7–10 minutes before serving.