ALBONDIGAS SOUP I

Albondigas Soup I image

A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!

Provided by Kathy Nelson

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

Ingredients

1 pound lean ground beef
¼ pound pork sausage
1 onion, chopped
1 egg, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ cup milk
¼ cup chopped fresh basil
½ 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
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground black pepper
½ cup white rice

Steps:

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.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 23.7 g, Cholesterol 76.1 mg, Fat 19.3 g, Fiber 2.6 g, Protein 19.2 g, SaturatedFat 7.5 g, Sodium 1593.6 mg, Sugar 5 g