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How To make Sopa De Albondigas
-Barb Day GWHP32A
MEATBALLS:
1 lb Ground beef; lean
12 Mint leaves
6 Cilantro; sprigs, chopped,
-include stems and leaves 2 tb Onion; chopped
2 tb Tomato; fresh, chopped
1/2 ts Salt; or to taste
1/4 ts Pepper
VEGETABLES, brOTH & PASTA:
4 c Beef broth;with rich flavor
1 Chayote; julienne cut, *
1 c Carrots; julienne cut
1/4 c Leek; white part only/sliced
1/2 c Cabbage; shredded
1/2 c Pasta; shells or macaroni
*Chayote is also called Mirlaton or Huisquil, and is a type of squash. Make the meatballs: Mix all ingredients and shape into 3/4" meatballs. Bring the broth to a low simmer and add the vegatables. Add the meatballs and top them with the paste. Cover and simmer over low heat for 30 minutes. Serve hot in bowls, with tortillas. Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth. This recipe is from the book False Tongues and Sunday Bread, by Copeland Marks. Barb Day
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Caldo de albóndigas - Mexican meatball soup recipe #shorts #food #mexicanfood
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1. Boil Water 1 1/2 gallon of water
2. Dice up 2 tomatoes and 1 onion
3. Throw tomatoes and onion to grill together for about 8-10 min
4. Throw tomatoes and onion into boiling water.
5. Put ground beef in container.
6. Add 1 cup of rice to 4lb of ground beef
7. Add 1/2 spoon of garlic powder
8. Add 1/2 spoon of granulada.
9. Add 1 pinch of oregano/ mesh it up
10. Add 2 eggs
11. Mix it all together
12. Make meat into balls
13. Throw in boiling water (that has) the tomatoes and onion.
14. Let it cook all together for about 30 min.
15. Add only the corn at 30 min.
16. Wait another 45 min to check on meat.
17. During those 45 min add 1 can of tomatoe juice for coloring.
18. Add 4 spoons of consome de res.
19. Taste the meat at 45 min if you like it you can take out the meatballs if cooked enough at your liking and then throw in your veggies except for squash.
20. Add squash 5 min before albondigas are done so they don’t fall apart.
21. Add 8 piece of cilantro when you add the squash.
22. Wait about 5 min and everything is done!
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Caldo de Albóndigas, The Soup Everyone Should Know How To Make | Mexican Meatball Soup
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious caldo de albóndigas! This soup is a soup that everyone should know how to make, its just perfect to enjoy during the cold winter days or just any day!
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Tip: if you dont want this to be spicy, dont add the last 2 chipotles, and in the blender add only 1 pepper
Ingredients:
For the meatballs;
2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
Tomato broth;
5 roma tomatoes
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
½ tsp ground cumin
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint
1 serving of love ????
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Recipes in Spanish :
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How to make The Best Juicy Albóndigas | Como preparar las Mejores albondigas jugosas
Albóndigas / Meatball Soup! Full Recipe Ingredients and recommendations below
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Ingredients
1 Pound of ground beef
7 Cups of water
1 EGGS
2 Roma tomatoes
3 Medium potatoes
1 Medium carrot
2 Small zucchini
1/2 medium onion
1/4 cup Cilantro
1 Anaheim pepper
1 Garlic clove
1 Green onion
3 Tbsp AP flour or 2 Tbsp rice
3-4 Tbsp Natural Chicken bouillon
1 Tsp cumin
1 Tsp Black Pepper
1 Tsp salt
-Adjust Bouillon to taste
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