How do u make El Bondigas soup?!
How do u make yours!? Www@FoodAQ@Com
Answers:
Albondigas Soup
Prep Time: 30 minutes
Cook Time: 2 hours,
Ingredients:
1 lb ground beef (or combination of 1/2 lb beef and 1/2 lb chorizo)
1/2 cup rice (uncooked)
1 teaspoon salt
1 teaspoon cumin
3 cloves of garlic, peeled and crushed
3 quarts chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 cups greens (mustard, spinach or other)
2 teaspoons of oregano
2 cloves of garlic, crushed
1 teaspoon cumin
Preparation:
Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic!. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball!. Do this with all of the meat until it is all formed into meatballs!.
Bring broth to a boil in a large pot!. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs!. Simmer gently for 20 minutes!.
Add in the carrots, onion, cilantro, remaining spices, garlic and celery!. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through!. Add in the greens and simmer for an additional 15 minutes!.
Serve hot with fresh flour tortillas!.
http://mexicanfood!.about!.com/od/boilbrai!.!.!.Www@FoodAQ@Com
This is actually a Mexican Meatball Soup!.
Here you go!
EL BONDIGAS SOUP
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
* Meatballs:
* 1 pound ground lean beef
* 1/3 pound bulk pork sausage
* 1/2 cup cornmeal
* 1/4 cup milk
* 1 large egg
* 1 small (about 6-ounces) onion, minced
* 1 clove garlic, pressed or minced
* 1/2 teaspoon crumbled dried basil leaves
!.
* Soup:
* 3 quarts regular-strength beef broth
* 1 large can (28 oz!.) crushed tomatoes
* 1 large can (7 oz!.) diced green chiles
* 1 large (about 1/2-lb!.) onion, chopped
* 1-1/2 teaspoons crumbled dried basil leaves
* 1-1/2 teaspoons crumbled dried oregano leaves
* 1/2 to 1 teaspoon liquid hot pepper seasoning
* 1/2 cup long-grain white rice
* 1/2 cup minced fresh cilantro (coriander)
* Cilantro sprigs (optional)
* Salt and pepper
Preparation:
To Make Meatballs: In a large bowl, mix together ground beef, sausage, cornmeal, milk, egg, onion, garlic, and basil until well blended!. Shape the mixture into about 3/4-inch balls!. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours!.
To Make Soup: In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper seasoning to taste!. Bring to a boil over high heat!.
Add rice!. Cover and simmer 15 minutes!. Add meatballs; cover and simmer until meatballs are not pink in the center (cut to test), 10 to 15 minutes longer!. Stir in the minced cilantro!.
Ladle into bowls and garnish with cilantro sprigs!. Add salt and pepper to taste!.
Yield: about 5 quarts, 10 to 12 servings Www@FoodAQ@Com
Here you go!
EL BONDIGAS SOUP
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
* Meatballs:
* 1 pound ground lean beef
* 1/3 pound bulk pork sausage
* 1/2 cup cornmeal
* 1/4 cup milk
* 1 large egg
* 1 small (about 6-ounces) onion, minced
* 1 clove garlic, pressed or minced
* 1/2 teaspoon crumbled dried basil leaves
!.
* Soup:
* 3 quarts regular-strength beef broth
* 1 large can (28 oz!.) crushed tomatoes
* 1 large can (7 oz!.) diced green chiles
* 1 large (about 1/2-lb!.) onion, chopped
* 1-1/2 teaspoons crumbled dried basil leaves
* 1-1/2 teaspoons crumbled dried oregano leaves
* 1/2 to 1 teaspoon liquid hot pepper seasoning
* 1/2 cup long-grain white rice
* 1/2 cup minced fresh cilantro (coriander)
* Cilantro sprigs (optional)
* Salt and pepper
Preparation:
To Make Meatballs: In a large bowl, mix together ground beef, sausage, cornmeal, milk, egg, onion, garlic, and basil until well blended!. Shape the mixture into about 3/4-inch balls!. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours!.
To Make Soup: In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper seasoning to taste!. Bring to a boil over high heat!.
Add rice!. Cover and simmer 15 minutes!. Add meatballs; cover and simmer until meatballs are not pink in the center (cut to test), 10 to 15 minutes longer!. Stir in the minced cilantro!.
Ladle into bowls and garnish with cilantro sprigs!. Add salt and pepper to taste!.
Yield: about 5 quarts, 10 to 12 servings Www@FoodAQ@Com