Homemade Albondigas Soup Best Family Recipes
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Homemade Albondigas Soup |
"This soup rings a bell in my memory of after I changed into younger, staying domestic from school. My grandmother might make this for me. It is so accurate and flavorful. It is outstanding for a chilly rainy day, or any day you experience love it. You can substitute any of the greens for ones you want better. My grandmother might additionally make Mexican rice and scoop some into my bowl to make it even better!"
Ingredients :
- 1 pound floor red meat
- 1 bunch cilantro, finely chopped
- 1 small onion, chopped
- four cloves garlic, minced
- 1 pinch garlic salt
- 1 pinch onion powder
- salt and ground black pepper to flavor
- four (14.Five ounce) cans hen broth
- four huge carrots, reduce into 1/2 inch portions
- three stalks celery, cut into 1 inch pieces
- three potatoes, cubed
Instructions :
Prep : 30M | Cook : 6M | Ready in : 1H30M |
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- Place the floor beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and blend lightly until mixed. Form the beef aggregate into golf ball-sized meatballs.
- Spray a huge skillet with nonstick spray, and brown the meatballs cautiously over medium-high heat; do away with the meatballs and set aside (the meatballs do now not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat till translucent, approximately 10 mins.
- Pour the chook broth right into a big pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over excessive warmness; reduce warmness and simmer till potatoes are nearly gentle, about 15 minutes. Add the meatballs and the last cilantro; simmer for 30 minutes. Season to flavor with salt and black pepper.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it lightly, and make smooth-up less difficult.
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