|by William Lingwood|
Finger Food includes how to plan a variety of food, including the needs of vegetarians, plus preparation timetables, catering quantities, how to p...
1 - 10 of 26 for albondigas soup
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Mix together and shape into small balls. Brown lightly on all sides. Heat oil in large pan. Cook onion and garlic until soft. Stir in broth and ...
Sauté onion and ... until rice in soup and rice in ... of drops of chipotle hot sauce (eg Tabasco's brand chipotle sauce). *chipotle sauce is optional.
Mix together. Make walnut size meat balls. Set aside. Bring 2 quarts of water to boil and add: Bring back to a boil. Then add meat balls and simmer ...
Mix albondigas ingredients together. Shape ... tightly and cook about 30 minutes. Add mint about 10 minutes before soup is done. Serve with tortilla chips.
Cut into thin long strips or 7 ounce can of Ortega brand canned green chili strips or whole green chili you can cut into long thin strips. 1. First ...
Combine broth ingredients. Boil 30 minutes. Last 5 minutes add Albondigas (meat balls). Combine meat, cooked rice and brown in oil. Set aside to add to broth.
Saute onions and ... you prepare the albondigas. Mix meat ... broth to a boil; drop balls into boiling broth. Cover and cook about 30 minutes. Serves 6-8.
Boil 6 cups ... Add to meatball soup. Add can ... bouillon cubes. Add taco seasoning mix. Simmer 20 minutes or longer. Add macaroni, 10 minutes before serving.
Mix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in large bowl. Mixture will be very soft. Form into balls about 1" in diameter. ...
Heat broth and tomatoes while mixing all other ingredients except salsa. Make into small meatballs and drop carefully into simmering broth. Simmer ...
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