Albondiga Soup by Karina T. Toledo

Albondiga Soup by Karina T. Toledo

Ingridients:

1 lb ground beef

3 Stems of Parsley (chopped)

2 tomatillos (green tomatoes) peeled

4 tomatoes

2 small pieces Onion

2 cloves Garlic

Can of Chipotle sauce (optional if you like a little spice)

1/4 cup of cooked rice

1 cube of Knorr chicken flavoring

salt

3 eggs (hard boiled and cut in 4 pieces each)

Steps:

1. Blend together 2 tomatillos and parsley with a small piece of onion (small) and one garlic clove. Add about 2-3 tbs of water (so that it can blend better)

2. In a bowl add mixture (step 1) with ground beef and cooked rice

3. In a small sauce pan boil 4 tomatoes, then blend the tomatoes with the other small piece for onion and remaining garlic clove and a 1/2 cup of water.

4. In a big soup pan add the mixture (from step 3) let it simmer, add 1/2-1 cup of water (depending on how thick you want the soup). Let it simmer for 5 mins. then add the cube of chicken flavoring and salt to taste (you can add 1/2-1 tbs of chipotle sauce if you want to make it spicy)

5. Roll ground beef into meatballs insert a piece of the hard boiled egg in the center. Once you have roll all the meatballs add them to the sauce pan and let it simmer for 10-15 mins.