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Albondigas Soup

Mexican.Chef's picture
Ingredients
  Chicken broth 6 Cup (96 tbs)
  Minced mint leaves 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Albondigas 1
  Butter 1 Tablespoon
  Green bell peppers 2 , sliced
  Sliced onion 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Diced tomatoes 1 Cup (16 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)
Directions

Put stock ingredients into a large stockpot.
Add the meatballs and bring to a boil over high heat.
Reduce heat and simmer, skimming fat from the surface, for about 15 minutes.
Meanwhile, melt the butter in a large frying pan.
Add all the vegetables except tomatoes and chilies.
Saute about 10 minutes.
Add to the soup along with the tomatoes and chilies.
Stir thoroughly.
Simmer about 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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