sheila’s albondigas (meat ball) soup
(1 rating)
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This is one of my all time favorite go to soups that I have created, changed and perfected over the years. My measurements are estimated as close to what I use as I don't really measure anything. I love making large batches to freeze single serving bowls that you can just pop right into the microwave. I hope you enjoy it as much as we do!
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(1 rating)
yield
10 ?
prep time
20 Min
cook time
30 Min
Ingredients For sheila’s albondigas (meat ball) soup
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1 1/2 lbgound beef/chuck
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10-12 ozpackage of pork "mexican chorizo"
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1/4 cflour
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2eggs
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1/3 ccilantro (or more to your taste)
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47 ozcan regular strength chicken broth
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3 can10 1/2 ounce condensed beef consommé
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1-2 Tbspdry oregano leaves (about a palm full to start)
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2 mdchopped onions (i like white)
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red chili pepper flakes (to taste, i use about a palm full but i like it spicy)
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6sliced carrots
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zucchini and yellow squash if you like
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1/4 crice
How To Make sheila’s albondigas (meat ball) soup
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1Combine beef, chorizo, flour, eggs, cilantro and ½ cup of the broth for meatballs. In a large pot bring remaining broth, consommé, oregano, onions, and chili peppers to a boil; reduce heat to low. Make meatballs and drop into stock. Simmer meatballs, uncovered, 5 minutes. Spoon off fat and foam. Add carrots and rice. Simmer 20 minutes or till tender. Remove from heat and add squash if using. Let stand 5-10 minutes. Serve with lime wedge.
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