 | | Albondigas Soup |
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1 Pound Ground Beef
1/4 Cup Long Grain Rice
1 Egg
1 Tablespoon Chopped Fresh Cilantro
1 teaspoon Seasoned Salt
1/4 Cup ice Water
2 Cans (14 1/2 ounces each) Chicken Broth
1 Can (14 1/2 ounces) Whole Peeled Tomatoes, undrained and cut up
1/4 Cup Chopped Onion
1 Rib of Celery, Diced
1 Medium Potato, Diced
1/4 teaspoon Garlic Powder with Parsley |
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| Instructions |
| In medium bowl, combine ground beef, rice, egg, cilantro, seasoned salt, and ice water; form into small meatballs. In large saucepan, combine broth with vegetables and garlic Powder with parsley. Bring to a boil; add meatballs. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally. Makes 6 to 8 Servings. |
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