Sopa De Albondigas
|Salt||1 1⁄2 Teaspoon|
|Tomato sauce||1 Can (10 oz)|
|Garlic||1 Clove (5 gm), crushed|
|Egg||1 , beaten|
|Onion||1 Small, chopped|
|Chili pepper||1⁄2 Teaspoon|
|Uncooked rice||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Beef broth||3 Quart|
|Beef||3⁄4 Pound, ground|
|Lean pork||3⁄4 Pound, ground|
Use a good rich beef broth, preferably homemade.
Heat oil in a soup kettle, stir in chopped onion and garlic, and cook until light gold in color.
Stir in tomato sauce and beef broth.
Combine ground beef and pork with rice, egg, salt, and chili pepper.
Shape into balls the size of a walnut.
When broth is boiling briskly, drop in the meatballs, cover, and cook over a moderate heat for 30 minutes.