MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage Albondigas Soup
Categories: Pork, Rice, Vegetables, Squash, Herbs
Yield: 6 Servings

12 oz Lean ground pork
4 oz Bulk chorizo sausage
1/2 c Cooked brown rice
1/4 c Fine shredded carrot
1/4 c Snipped fresh cilantro
2 cl Garlic; minced
1 ts Ground cumin
1/4 ts Ground black pepper
1 lg Egg; beaten
- +=OR=+
1/4 c Refrigerated or frozen egg
- product; thawed
1/2 c Chopped onion
2 ts Canola oil
28 1/2 oz (2 cans) chicken broth
14 1/2 oz Can diced tomatoes;
- undrained
1 ts Dried oregano, crushed
1/2 ts Ground cumin
2 c Coarse chopped zucchini
1/4 c Fresh cilantro leaves

Set oven @ 350ºF/175ºC.

Line a 15" x 10" x 1" baking pan with foil; set pan aside.
In a medium bowl combine pork, chorizo, rice, carrot, 1/4
cup snipped cilantro, the garlic, 1 teaspoon cumin, and
the pepper; mix well. Add egg; stir to combine. Shape pork
mixture into 24 meatballs. Place meatballs on the prepared
baking pan. Bake about 15 to 20 minutes or until brown and
cooked through. Using a slotted spoon, transfer meatballs
to paper towels.

Meanwhile, in a 4 quart Dutch cook onion in hot oil over
medium heat for 5 minutes or until just tender. Add broth,
tomatoes, oregano, and 1/2 teaspoon cumin. Bring to
boiling. Stir in zucchini; return to a boiling. Cook about
2 minutes or until zucchini is just tender. Remove from
heat. Stir in 1/4 cup cilantro leaves and the cooked
meatballs. Ladle soup into bowls.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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... Pigs can turn vegetables into bacon. What's your superpower?
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