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Albondigas Soup Recipe

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This recipe for Albondigas Soup, by , is from The Jensen Family Cookbook, 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!

Ana Bradshaw


For Meatballs:
1 lb lean ground beef
1 egg
1⁄4 c. of cilantro, finely chopped
1⁄4 medium onion, finely chopped
1⁄2 c. masa harina, or plain flour is fine too.
1⁄4 tsp. garlic powder
1⁄2 tsp. cumin
1⁄2 T. salt

Ingredients for the rest of soup:
1 can tomato sauce
2 cubes beef bouillon
3 potatoes-cubed
3 carrots-sliced
1/2 C long grain white rice

In large pot bring to boil about 6 cups of water, the tomato sauce and the bouillon cubes. While that is heating up, make the meatballs by combining all the meatball ingredients in a bowl and mixing well with your hands. (Save the cilantro you don't use in the meatballs to add to the soup just before serving). After broth is boiling, shape meatballs and add them to broth. Add vegetables and rice. Bring to a boil and then cover and reduce heat. Simmer for about 20 minutes. The soup is done when the rice just starts to split. I like to add garlic powder, cumin and salt to taste as the soup is cooking . Sometimes we put in more tomato sauce too, just to taste. When it's done, add a handful of cilantro. Serve with lime wedges and quesadillas.




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