|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 12
Spanish Albondigas Soup
GRANNY SAYS: This yummy
meatball soup has a Spanish accent. It makes up fast, and it turns an otherwise dull meal into a Notice-Me!
occasion.
| 4 quarts chicken stock |
1-1/2 lbs. lean ground beef |
| 1-1/2 tsp. cumin |
1 tsp. red chili powder |
| 1/4 cup chopped fresh cilantro |
1 large onion chopped fine |
| 2 tbsp. flour |
1 tsp. olive oil |
| 1/4 cup uncooked rice |
Salt and pepper to taste |
- Add rice to chicken stock and simmer for 30 minutes.
- Meanwhile, sauté the onion in olive oil and add to stock.
- Mix ground beef with cumin and chili powder.
- Form form the beef into small meatballs, roll in flour and brown
lightly in the same pan used for onions.
- Add meatballs and cilantro to stock mix and simmer for about
20 minutes.
- Before serving, season with salt and pepper.
Granny adds: If you really like hot stuff, you can double the amount
of chili powder in the albondigas. (Of course!) If you don't have
cilantro, substitute about 1/8 cup of fresh mint. And if you don't
have mint, parsley will do in a pinch. No parsley? Nonsense, everybody
always has parsley! Get it out of the garden. (Makes a nice green
pot-plant, too.)
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore