Mexican Meatball Soup Recipe...January 27, 2004-Cajun Cooking
Recipes Newsletter.
Hi y'all
Brrr! Is it cold everywhere or just my house? Georgette
is so cold she isn't even moving her beak! :o)
Enjoy today's recipe!
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Today's Recipe:
Albondigos (Mexican meatball soup)
1 lb lean ground beef
4 Quarts Beef Stock*
1 medium onion - chopped
2 stalks celery - chopped fine
1 can (10 oz) tomatoes - Mexican style (Rotel's brand is
good)
1/2 cup uncooked rice
1/2 cup fresh jalapeno peppers - chopped fine,
or 1/4 cup dried chilies - crushed (adjust to your heat
level)
Salt and Pepper to taste
1 clove garlic - chopped extra fine
Tortilla chips - crushed lightly (not into crumbs)
Shredded cheddar cheese
Green part only of 4-5 green onions -chopped fine
Roll the ground beef into small meatballs and brown
them in a skillet. To the beef stock add the onion,
celery, tomatoes, rice, chilies, salt, pepper and garlic.
Cook on medium for 10 minutes. Add the meatballs.
Simmer about 20-30 min, or until the rice is cooked.
Ladle into bowls. After serving - pass the tortilla
chips, green onions and cheddar to add to the soup
bowls. *To make the s^tock: add 3-4 lbs beef soup bones
to 4 1/2 quarts of water. Simmer for 45 minutes. (or
canned beef broth may be substituted)
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Thanks for reading everyone,
~~Peggy And That Wacky Quacky, Georgette!
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