A long time ago...when #1 son was little, a bunch of us young
moms got together with our kids and did a home preschool. We had lots of
fun...the kids had a blast and best of all....it was free! I think
there were 5 or 6 moms involved. Over the years some of us lost touch
with one another. I know that was the case for me and a couple of the
girls. Fast-forward to today. One day, a year or two ago...I got an
email from one of the moms (Hi Donna!) who used to be in the preschool
group. She and her husband were moving to the area and she was asking me
questions about it. We had a few conversations about the area. Then
about that time....Words With Friends became all the rage. And that's
where we are now. Donna and I keep 4 games going with each other all the
time...and yes..she wins most games. But it's fun. I say ALL of that so
I can say that this recipe comes from Donna. I only have one question
for her. Why did you wait so long to share it???
Albondigas (Meatball) Soup
Meatballs
1 lb ground beef
3 T. onion minced
2 T. bread crumbs
1 egg slightly beaten
1 t. salt
1/8 t. cumin powder
1/4 t. ground pepper
1/2 t. oregano or Italian seasoning
2 T. raw rice
1 8-ounce can tomato sauce - divided use (I used El Pato Mexican Tomato Sauce for extra zing)
Mix all ingredients, except use only 1 - 2 tablespoons of the tomato sauce. Reserve the rest for the broth.
Form small meatballs. Set aside.
Caldo (Broth)
1/2 small onion chopped
1 clove garlic minced
1/4 c. bell pepper chopped
1 T. oil
6 cups beef broth
Remainder of tomato sauce
2 - 3 cups chopped veggies (carrots, celery, zucchini, yellow squash, corn)
Saute onion and bell pepper, add garlic and stir. Add beef broth and the remainder of the tomato sauce.
Bring to roiling boil. Add uncooked meatballs one at a time so boiling doesn't stop.
Add diced vegetables.
Add 1/4 cup uncooked rice, if desired.
Cover and simmer for 25 minutes.
Tastes better if prepared a day in advance. Freezes well.
6-8 servings.
Albondigas (Meatball) Soup
Meatballs
1 lb ground beef
3 T. onion minced
2 T. bread crumbs
1 egg slightly beaten
1 t. salt
1/8 t. cumin powder
1/4 t. ground pepper
1/2 t. oregano or Italian seasoning
2 T. raw rice
1 8-ounce can tomato sauce - divided use (I used El Pato Mexican Tomato Sauce for extra zing)
Mix all ingredients, except use only 1 - 2 tablespoons of the tomato sauce. Reserve the rest for the broth.
Form small meatballs. Set aside.
Caldo (Broth)
1/2 small onion chopped
1 clove garlic minced
1/4 c. bell pepper chopped
1 T. oil
6 cups beef broth
Remainder of tomato sauce
2 - 3 cups chopped veggies (carrots, celery, zucchini, yellow squash, corn)
Saute onion and bell pepper, add garlic and stir. Add beef broth and the remainder of the tomato sauce.
Bring to roiling boil. Add uncooked meatballs one at a time so boiling doesn't stop.
Add diced vegetables.
Add 1/4 cup uncooked rice, if desired.
Cover and simmer for 25 minutes.
Tastes better if prepared a day in advance. Freezes well.
6-8 servings.
Here's
what you need. I'm showing a product here called "Better Than Bullion".
I used it instead of canned broth. It's in the soup aisle and comes in
beef or chicken flavors. Worked great. Just use one teaspoon of this to
one cup of water. I also am using El Pato Mexican Tomato Sauce instead
of plain tomato sauce. It gives a little extra kick and we love it.
Mix
all the stuff for the meatballs then form them about the size of a
walnut. I used my smallest cookie scoop so they would all be the same
size.
Sauce the bell pepper and onion then add the garlic.
Add the broth and remaining tomato sauce to the pot.
Then
add the meatballs, one at a time...and the rice if you're using that. I
found that I really liked the added rice. Add the chopped veggies here,
too.
Yum! IT Guy was a HUGE fan of this...we all really liked it! Thanks, Donna!!
