Albondigas Soup I Chef John Recipes

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Albondigas Soup I

"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"

Ingredients :

• 1 pound lean ground beef
• 1/4 pound pork sausage
• 1 onion, chopped
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup milk
• 1/4 cup chopped fresh basil
• 1/2 cup cornmeal
• 6 (14 ounce) cans beef broth
• 1 (8 ounce) jar salsa
• 1 onion, chopped
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 cup white rice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H20M

• Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
• Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
• Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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