Friday, May 22, 2009

Albondigas


This recipe comes from Allrecipes.com and was submitted by Belen. I've changed it a bit. I came across it looking for recipes to use up ground beef. It's easy and it tastes great. Plus, it tastes even better as leftovers. I bet you could freeze your leftovers for an easy dinner.

2 cups water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium or hot (I like to use Herdez here, see previous post)
2 cans low sodium beef stock
1/2 pound ground beef
Seasoned dry bread crumbs
Milk

1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and beef stock to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

2. Mix the beef, and enough bread crumbs and milk to make a good-texture meatball. Form into 1/2 inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.

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