Post by nini on Jul 8, 2007 10:58:36 GMT -5
Albondigas (Mexican Meatball Soup)
1 lb lean ground beef
4 Quarts Beef Stock*
1 medium onion - chopped
2 stalks celery - chopped fine
1 can (10 oz) tomatoes - Mexican style (Rotel's brand is good)
1/2 cup uncooked rice
1/2 cup fresh jalapeno peppers - chopped fine, or
1/4 cup dried chiles - crushed (adjust to your heat level)
Salt and Pepper to taste
1 clove garlic - chopped extra fine
Tortilla chips - crushed lightly (not into crumbs)
Shredded cheddar cheese
Green part only of 4-5 green onions - chopped fine
Roll the ground beef into small meatballs and brown them in a skillet. To the beef stock add the onion, celery, tomatoes, rice, chiles, S&P, and garlic. Cook on medium for 10 minutes. Add the meatballs. Simmer about 20-30 min, or until the rice is cooked. Ladle into bowls.
After serving - pass the tortilla chips, green onions and cheddar to add to the soup bowls.
1 lb lean ground beef
4 Quarts Beef Stock*
1 medium onion - chopped
2 stalks celery - chopped fine
1 can (10 oz) tomatoes - Mexican style (Rotel's brand is good)
1/2 cup uncooked rice
1/2 cup fresh jalapeno peppers - chopped fine, or
1/4 cup dried chiles - crushed (adjust to your heat level)
Salt and Pepper to taste
1 clove garlic - chopped extra fine
Tortilla chips - crushed lightly (not into crumbs)
Shredded cheddar cheese
Green part only of 4-5 green onions - chopped fine
Roll the ground beef into small meatballs and brown them in a skillet. To the beef stock add the onion, celery, tomatoes, rice, chiles, S&P, and garlic. Cook on medium for 10 minutes. Add the meatballs. Simmer about 20-30 min, or until the rice is cooked. Ladle into bowls.
After serving - pass the tortilla chips, green onions and cheddar to add to the soup bowls.
