Spicy Albondigas The Best Recipes

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Spicy Albondigas

"I grew up consuming this soup and after attempting dozens of recipes I even have blended them to give you this dish. The flavors are rich, the meatballs are soft and the broth is right enough to drink by using itself. Serve with warm flour tortillas. "

Ingredients :

Meatballs
2 pounds floor pork
1 egg
1/four cup bread crumbs
half cup uncooked white rice
2 teaspoons ground cumin
half teaspoon garlic powder
1/4 teaspoon salt
Soup
10 cups chicken broth
4 carrots, sliced
1/2 massive onion, chopped
four stalks celery, sliced
1 (10 ounce) can diced tomatoes with inexperienced chile peppers (which includes RO*TEL®)
1 (eight ounce) can tomato sauce
1 (7 ounce) can diced inexperienced chiles, tired
1 bunch cilantro leaves, chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons floor cumin

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H50M

Combine floor red meat, egg, bread crumbs, rice, cumin, garlic powder, and salt in a huge bowl. Mix nicely.
Bring chicken broth to a boil over medium heat in a large kettle.
Form the pork aggregate into 1 inch meatballs, the use of about 1 half of tablespoons of meat for every. Turn the heat down below the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, till meatballs are cooked thru.
Stir in the carrots, onion, celery, canned diced tomatoes with inexperienced chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the veggies and blend the flavors.

Notes :

Try the use of a Reynolds® slow cooker liner in your sluggish cooker for less difficult cleanup.

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