This recipe for Grandma Vera's Albondiga (Meatball) Soup, by Laura Kim, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1lb lean ground beef 1/3 cup raw rice 1 egg, beaten 1/4 tsp garlic powder 1/4 tsp cumin 1/2 tsp each of oregano, salt, and dried minced onion
Mix together well, form into small meatballs and drop into two quarts boiling salted water. Then add the following:
1 onion, diced 3 potatoes, peeled and diced 2 fresh tomatoes or 16-oz can tomatoes, chopped and drained
Simmer soup until rice inside meatballs is tender. It takes about 30-40 minutes. You can make the soup a little heartier by adding an extra half cup of rice and more spices during boiling time. It is good served with sourdough bread and green salad.
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