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Albondigas (Meatball) Soup

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1 1/2 lbs. ground round
2 t. Mansmith’s Dry Fire
1 t. Mansmith’s Garlic Stuff
1 small onion, grated
1 1/2 C. dry bread crumbs
1 egg, lightly beaten
1 T. Mansmith’s Barbecue Paste
3- 10 1/2 oz cans chicken broth
1 qt. water
3 T. Mansmith’s Barbecue Paste
1 carrot, grated
1 stalk celery, chopped
3 T. chopped parsley
1 C. uncooked rice

 

Combine first seven ingredients to make 1 inch meatballs. Combine next seven ingredients to make broth. Heat broth to boiling. Drop in meatballs a few at a time, to keep broth boiling.  Cover, reduce heat to simmer. Cook for 30 minutes.