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Mexican Albondigas Soup

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Ingredients
  Ground beef round 1 Pound
  Salt 3⁄4 Teaspoon
  Chile powder 3⁄4 Teaspoon
  Onion 1 Small, grated
  Fine dry bread crumbs 1 Cup (16 tbs)
  Pine nuts 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Condensed beef consomme 21 Ounce (Two 10.5 Ounce Cans)
  Water 2 1⁄2 Can (25 oz) (Two Soup Cans)
  Bay leaf 1
  Dry sherry 1⁄4 Cup (4 tbs)
Directions

Mix together ground round, salt, chile powder, onion, bread crumbs, pine nuts and egg.
Shape into tiny meatballs about 1 inch or less in diameter.
Pour consomme, water, and bay leaf into a pan; cover and bring to a boil.
Add meatballs, a few at a time so that boiling is constant.
Reduce heat, cover, and simmer for 30 minutes.
Just before serving, remove the bay leaf and stir in the sherry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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