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Albondingas Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozGround beef
1/4 cup 36g / 1.3ozSeasoned dry bread crumbs
2 tablespoons 30mlMinced onion
2 tablespoons 30mlWater
1   Egg
1/2 teaspoon 2.5mlSalt
3/4 teaspoon 3.8mlTabasco pepper sauce - divided
1 teaspoon 5mlGreen pepper (large)
2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - chopped (medium)
1   Garlic clove - minced
4 cups 948mlBeef broth
16 oz 454gCanned tomatoes - undrained
1/4 teaspoon 1.3mlSaffron threads - crumbled

Recipe Instructions

In a medium bowl, combine beef, crumbs, minced onion, water, egg, salt and 1/4 teaspoon Tabasco sauce; mix well. Shape into 1 inch meatballs. Cover and refrigerate.

Coarsely chop enough green pepper to yield 1/2 cup. Cut remainder into strips for garnish.

In large saucepot, heat oil. Cook 1/2 cup chopped green pepper, chopped onion and garlic for 3 minutes or until tender. Stir in broth, tomatoes, saffron and remaining 1/2 teaspoon Tabasco sauce. Bring to a boil, reduce heat, and simmer 20 minutes; stir occasionally.

Add meatballs, simmer, covered, 20 minutes longer or until meatballs are cooked. Ladle into warm bowls and garnish with green pepper strips.

Source:
"Jo Merrill/Dakotah on the http://www.eclix.net Food BB"

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