Recipe Archives->Mexican->Albondigas 11

Albondigas Soup
Makes 8 -10 servings

6 cans (14.5 ounces each) beef broth (not the condensed kind)
large jar green chili salsa
1 onion, chopped
1 (28 ounce) can tomatoes, crushed or diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper (or to taste)
1/2 cup raw rice

1 pound ground chuck
1/4 pound pork sausage
1 medium onion, chopped
1 egg, beaten
1/2 teaspoon salt
dash freshly ground black pepper
dash granulated garlic powder (not garlic salt)
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup masa harina (or cornmeal)

Mix together the beef broth, salsa, onion, tomatoes, dried basil,
oregano, and 1/4 teaspoon pepper. Bring to a boil and simmer 20
minutes, while you make the meatballs. Combine ground chuck, sausage,
the chopped onion, egg, salt, dash of freshly ground black pepper,
garlic powder, milk, fresh basil, and cornmeal, and mix well. Form
into bite-size meatballs. Add meatballs and rice to the broth.
Simmer, covered, very slowly for 1 to 1 1/2 hours.

Printable version: albondigas11.txt.