Jan. 22nd, 2013

nverland: (Monthly-January)
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Sopa de Albondigas (Mexican Meatball Soup)

Meatballs (makes about 30 meatballs)
1 pound lean ground beef
1 pound ground pork sausage
1 packet of onion soup mix

Soup
2 tablespoons olive oil
1 large onion chopped
2-3 cloves garlic minced
2 15-oz cans diced tomatoes
2 cups of salsa
6 cups chicken broth
Meatballs (recipe above)
1 cup cilantro
2 cups steamed rice, cooked
Pepper to taste

Directions for meatballs:
Thoroughly mix ground beef, ground pork sausage and onion
soup mix. Form ping-pong sized meatballs.
Spray a large cookie sheet with cooking spray.
The cookie sheet should have about 1/2 inch to 1 inch edge.
Line meatballs on cookie sheet about an inch apart. Bake at
375F for about 25 minutes. Set aside to cool.

Directions for soup:
Saute onions and garlic with oil in a soup pot. Add canned
tomatoes, salsa, and chicken broth. Stir. Add meatballs to
soup mixture. Bring soup to a boil, reduce heat, simmer for
20 minutes. Soup is ready when meatballs float. Add pepper
to taste. Garnish with cilantro. Add steamed rice to the pot
when soup is ready to serve.

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