Nevada Chili-Albodigas Soup
submitted by Mrs. TMeatballs:
1.5 lbs. ground beef
1 Tblsp. dried sweet basil
1 tsp. chili powder
1 egg
1/2 tsp. garlic granules
1/3 cup fine dry plain bread crumbs
1 Tblsp. water mixed with 1/2 tsp. chicken bouillon granules
Soup:
2 qts. water
3/4 cup chicken broth
1 28-oz. can diced tomatoes
2 medium carrots, cut in sticks (I actually used baby carrots, sliced vertically, probably almost a pound of them)
1/2 head cabbage, coarsely chopped
1 green pepper, diced
1/2 onion, diced
5 whole fresh garlic cloves (I prefer to take the green sprout out of the center of my garlic before using it, so I sliced these vertically in half rather that leaving them whole)
3 beef bouillon cubes
1/2 tsp. paprika (I used the Hungarian sweet paprika)
1/8 tsp. cayenne pepper
Salt to taste
Mix the meatball ingredients together in a large bowl. Form into small balls approximately 1.5 inches in diameter.
Bring 2 qts. water to boil in a large soup kettle. Add all of the remaining soup ingredients (except salt and meatballs). Return the soup to boiling. When soup is boiling, carefully drop in the meatballs. Turn heat to simmering. Cover and cook from 1.5 hours to 3 hours. Add salt to taste. Serve soup very hot with warm, buttered flour tortillas or warm, buttered sourdough bread. (For the church dinner, I served this with herbed dinner rolls. For the leftovers, at home, I made cornbread to go alongside.) This recipe is from Machi’s, a restaurant in Elko, Nevada.
This makes a LOT of soup, so you might want to experiment with cutting the recipe in half. It does get more and more flavorful each time it is reheated, I noticed.
posted by Unknown @ 1:52 PM
0 Comments:
Post a Comment
<< Home