Albondigas Soup

Name: Albondigas Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp Extra Virgin Olive Oil; .125 cup chopped Onions raw; 1 clove Garlic; 4 cup (8 fl oz) Water tap; 2 cups Tomato Sauce; 2 serving Beef Bouillon Cube - Wyler's - 1 cube (by DOUGZ69); 16 oz 80/20 ground beef chuck; .25 cup White Rice long grain cooked; 1 slice Bread white (white bread); 2 large Egg fresh whole raw; 1 tsp Salt; 1 dash Pepper black; chopped Parsley for garnish

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 tbsp Extra Virgin Olive Oil .125 cup, chopped Onions, raw 1 clove Garlic 4 cup (8 fl oz) Water, tap 2 cups Tomato Sauce 2 serving Beef Bouillon Cube - Wyler's - 1 cube (by DOUGZ69) 16 oz 80/20 ground beef chuck .25 cup White Rice, long grain, cooked 1 slice Bread, white (white bread) 2 large Egg, fresh, whole, raw 1 tsp Salt 1 dash Pepper, black chopped Parsley for garnish

Directions

for broth: heat oil in saucepan and saute onion until translucent and tender. Add minced garlic clove and cook a few minutes more. Add 4 cups water and 1 can, 15-16oz tomato sauce and the bouillon cubes and bring to a boil, reduce heat to simmer while making meat balls.
for meat balls: mix 1 lb ground chuck, 1 slice white bread grated into soft bread crumbs, 1/4 cup cooked rice, 2 raw eggs, 1 tsp salt and a dash of black pepper or to taste. mix lightly but well until evenly distributed and shape into 1" meatballs, I use a small ice cream scoop to measure. When all the meat balls are made, bring the temperature of the broth up to a very low boil. Drop the balls one by one into the broth, careful to not break the meatballs, and allow them to cook in the simmering broth for 25 minutes. Serve with a bowl of rice.

Serving Size:�makes 4-6 dinner servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving