Albondigas - My Way

Name: Albondigas - My Way
Ingredients: 1 12 lbs ground beef; 34 cup onion, finely chopped; 1 egg, beaten; 12 cup breadcrumbs; 2 teaspoons cumin seeds, whole; 2 teaspoons garlic, granulated; 2 chipotle chiles in adobo, minced; 2 teaspoons kosher salt; 1 onion, finely chopped; 1 cup celery, finely chopped; 1 cup brown rice, cooked; 1 cup sweet corn (1 can); 2 teaspoons oregano, dried; 8 cups beef broth; 28 ounces tomatoes, crushed; 12 cup cilantro, chopped

16 ingredients

15 steps

Ingredients

1 12 lbs ground beef
34 cup onion, finely chopped
1 egg, beaten
12 cup breadcrumbs
2 teaspoons cumin seeds, whole
2 teaspoons garlic, granulated
2 chipotle chiles in adobo, minced
2 teaspoons kosher salt
1 onion, finely chopped
1 cup celery, finely chopped
1 cup brown rice, cooked
1 cup sweet corn (1 can)
2 teaspoons oregano, dried
8 cups beef broth
28 ounces tomatoes, crushed
12 cup cilantro, chopped

Directions

1

Meatballs:.
2

Lightly but thoroughly mix all the ingredients with the ground beef.
3

Form into pecan sized balls & lightly brown in skillet.
4

Place meatballs in refrigeratable (sp?)
5

container large enough to hold meatballs & broth.
6

Deglaze pan with several cups of the beef broth.
7

Pour all the broth over the meatballs.
8

Refrigerate several hours.
9

Soup:.
10

Take chilled beef broth & meatballs from the refrigerator.
11

Remove chilled fat from the top of the broth & discard except for one tablespoon.
12

Saute the onion, celery & oregano in the one tablespoon reserved fat.
13

Add the cooked rice, sweet corn, beef broth & tomatoes.
14

Simmer 30 minutes - adjust seasonings to taste, remove from heat & stir in cilantro.
15

Serve with crispy twisty toasted tortilla strips on top.