- Meatballs
- 2 pounds ground beef
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup uncooked white rice
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Soup
- 10 cups chicken broth
- 4 carrots, sliced
- 1/2 large onion, chopped
- 4 stalks celery, sliced
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) can diced green chiles, drained
- 1 bunch cilantro leaves, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
- Bring chicken broth to a boil over medium heat in a large kettle.
- Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
- Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
03/16/2017
recipepes.com
spicy albondigas, recipe
PT15M
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5
455 calories
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