Albondingas Soup

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1/4 cup	36g / 1.3oz	Seasoned dry bread crumbs
2 tablespoons	30ml	Minced onion
2 tablespoons	30ml	Water
1		Egg
1/2 teaspoon	2.5ml	Salt
3/4 teaspoon	3.8ml	Tabasco pepper sauce - divided
1 teaspoon	5ml	Green pepper (large)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic clove - minced
4 cups	948ml	Beef broth
16 oz	454g	Canned tomatoes - undrained
1/4 teaspoon	1.3ml	Saffron 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"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.