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
Historians have tracked the existence of recipes back into antiquity, in fact as far back as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are some interesting books dating from the 1300s ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the upper classes of the time. In the 15th century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new spices and herbs led to a surge in manuscripts on food, some of which are now in private cookery archives. Over the next few centuries, the wealthy families of the West strove to offer the most exotic banquets, and because of this chefs and their recipe collections were greatly in demand. Even so, it was during the 1800s that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing popular recipes of the day. The introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Albondigas Soup recipe.
