"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Sopa DeAlbondigas - Meat Ball Soup Recipe

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This recipe for Sopa DeAlbondigas - Meat Ball Soup, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gehres, Gerry
Added: Saturday, August 5, 2006


8 beef bouillon cubes
2 qt boiling water
1 2/3 cups tomato sauce
1/2 tsp chili powder
1/4 tsp crushed dried mint flakes
3/4 lb ground chuck
1/4 lb ground pork
1/4 cup raw rice
1/2 tsp salt
1/4 tsp pepper
1 slightly beaten egg
1 cup minced onion
1 minced clove of garlic
1 Tbs oil

Dissolve bouillon cubes in water in 4 qt saucepan; add tomato sauce, chili powder and mint flakes. Simmer over low heat. Mix chuck, pork, rice salt, pepper and egg lightly but thoroughly; shape into about 60 small balls. Saute onion and garlic in oil in frying pan until tender. Remove; add to soup. Brown meatballs lightly. Drain excess fat. Drop into boiling soup; simmer for about 30 minutes and serve in gaily decorated clay mugs.

Personal Notes:
Personal Notes:
a Home-Ec recipe




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