3 qt regular-strength beef broth
1 large can (28 oz.) crushed tomatoes
1 large can (7 oz.) diced green chiles
1 large (about 1/2-lb.) onion, chopped
1 1/2 tsp crumbled dried basil leaves
1 1/2 tsp crumbled dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoni, ng
1/2 cup long-grain white rice
1 meatballs (recipe follows)
1/2 cup minced fresh cilantro (coriander)
1 cilantro sprigs (optional)
1 salt and pepper
1 in a 6- to 8-quart pan, combine bro, th, tomatoes a
1 liquid, chiles, onion, basil, orega, no, and hot p
1 seasoning to taste. bring to a boi, l over high heat.
1 add rice, cover and simmer 15 minut
1 cover and simmer until meatballs ar, e not pink in
1 center (cut to test), 10 to 15 minu, tes longer. stir
1 in the minced cilantro.
1 ladle into bowls and garnish with c, ilantro sprigs. a
1 salt and pepper to taste. makes abo, ut 5 quarts, 10
12 servings.
Directions
MEATBALLS: In a large bowl, mix together until well blended 1 pound
GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4
cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove
GARLIC, pressed or minced; and 1/2 teaspoon crumbled DRIED BASIL
LEAVES.
Shape the mixture into about 3/4-inch balls. If making ahead, return
the meatballs to bowl, cover, and chill up to 4 hours.
FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted
on GEnie by: Debbie Applebury (J.APPLEBURY)
Servings: 5 servings
Albondigas Soup Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Soup
The History of Recipes
Written cooking instructions as an idea can be traced way back into antiquity, at least as far into history as the ancient Egyptians, and maybe even further. Having said that, these, early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
During the time of the Romans a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also informs us how the chefs of Roman times made use of a good variety of herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes prompted an outbreak in books on cookery, most of which are kept safe in private libraries. When we get to the 20th century, cookery books were increasing in popularity as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Albondigas Soup recipe.
