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Albondigas Soup recipe (Main Dish)

Yield: 8 servings

1 lb lean ground beef
¼ lb pork sausage
1   onion, chopped
1   egg, beaten
½ teaspoons salt
¼ teaspoons ground black pepper
¼ teaspoons garlic powder
¼ cups milk
¼ cups chopped fresh basil
½ cups cornmeal
6 cans (14 ounce) cans beef broth
1   (8 ounce) jar salsa
1   onion, chopped
2 cans (14.5 ounce) cans peeled and diced tomatoes
½ teaspoons dried basil
½ teaspoons dried oregano
¼ teaspoons ground black pepper
½ cups white rice

Posted by MollyDD on Jan 16, 2008


Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and ¼ teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

Combine ground chuck, sausage, 1 onion, egg, salt, ¼ teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.

Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 ½ hours.

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