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Albondigas Soup

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Level: Easy

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Description

This is a quick version of hearty Albondigas Soup. Perfect for cold winter and autumn nights.

Ingredients

  • 2 cups Boiling Water
  • 1 cube Beef Bouillon
  • 2 Tablespoons Olive Oil
  • 1  Large Red Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1 can (15 1/2 Oz. Size) Chicken Broth
  • ¼ cups Worcestershire Sauce
  • ½ cups Tomato Sauce
  • 2 cups Carrots, Chopped
  • ½ pounds String Beans, String And Ends Removed, Cut Into 1 Inch Peices
  • ⅓ cups Brown Rice, Uncooked
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cracked Black Pepper
  • 1 pound Ground Beef
  • 1  Egg, Raw
  • Tabasco Sauce, To Taste

Preparation

Dissolve beef boullion in two cups of boiling water in a medium bowl. Set aside.

Heat olive oil in a large heavy-bottomed pot (5-quart) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.

Add chicken broth to the bowl of dissolved chicken bouillon. Add broth mixture, Worcestershire sauce and tomato sauce to the pot with the onion and garlic. Bring to boil and reduce heat to simmer. Add carrots and string beans and allow to simmer.

Prepare the meatballs by combining rice, Italian seasoning, garlic powder, salt, pepper and ground beef in a large bowl. Then add a raw egg to the beef mixture and combine with your hands. Form mixture into 1-inch meatballs.

Add the meatballs to the simmering soup, one at a time. Cover the pot and let the soup simmer for 30 minutes. Add Tabasco sauce to taste, and serve with crusty bread or your favorite cracker. Enjoy!

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