Meatball Soup (Sopa De Albondigas) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound ground beef round | 3/4 teaspoon salt | 3/4 teaspoon chile powder |
| 1 small onion, grated | 1 cup fine dry bread crumbs | 1/2 cup pine nuts |
| 1 egg, slightly beaten | 2 cans (10-1/2 oz each) condensed consomme | 2 cans water |
| 1 bay leaf | 1/4 cup dry Sherry | |
| 1 | Mix together ground round, salt, chile powder, onion, bread crumbs, pine nuts, and egg. Shape into tiny meatballs about 1 inch in diameter or smaller. |
| 2 | Pour consomme, water, and bay leaf into a saucepan; cover and bring to a boil. Add meatballs, a few at a time so that boiling is constant. Reduce heat, cover, and simmer for 30 minutes. |
| 3 | Just before serving, remove bay leaf and stir in Sherry. |