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Sopa De Albondigas Recipe

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This recipe for Sopa De Albondigas is from Gringo's Guide to Mexican Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup raw long grain rice
2 quarts beef broth
1 lb. ground beef (you can use 1/2 pork & 1/2 beef)
1 egg
1 tsp. oregano
1/2 tsp. salt
1 tbsp. fresh mint
1/2 medium onion, finely chopped
2 tbsp. olive oil
Garnish:
4 small tomatoes, chopped
1 bunch green onions, chopped
1 avocado, sliced (put lemon juice on it to prevent browning)
Parmesan cheese
Chile powder, mild
Directions:
Directions:
Pour boiling water over rice to cover and set aside for 15 minutes. Mix the beef, egg, and herbs thoroughly. Drain rice and pat dry. Mix rice into meat mixture and for into walnut size meatballs. Brown meatballs in olive oil in large skillet on medium high heat. Turn often to brown evenly. Approximately 5-8 minutes. Remove from heat and drain on a paper towel. Heat beef broth in skillet until it's very hot. Add meatballs and cover tightly. Cook on medium low for 20 - 30 minutes. Garnish on top with tomatoes, avocado, green onion, Parmesan cheese, and chile powder.

Preparation Time: 60 minutes

Serves 6-8
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Hint: Buy fresh mint in the summertime and dry it outside. Crumble it up and store in air tight container, then you will have a nice supply for the winter.

 

 

 

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