Sopa De Albondigas
1 1/2 pounds lean ground beef
1 cup soft breadcrumbs
1/4 cup milk
1 egg
1/2 teaspoon seasoned salt
1 tablespoon rice
3 14-ounce cans chicken broth
1 can condensed consommé
1 can diced tomatoes
1 large onion (minced)
3 stalks celery, diced
3 carrots cut into 1/2 inch diagonal slices
3 small zucchini, cubed
1/4 cup chopped cilantro
1 teaspoon oregano leaves
3 or 4 dried hot red chili peppers, or to taste
Combine breadcrumbs, milk, egg, seasoned salt, and 1 tablespoon rice. Mix with ground beef. Chill 15 minutes. In an 8-quart kettle, combine chicken broth, consommé, tomatoes, onion, celery, carrots, zucchini, cilantro, oregano, and chili peppers. Bring to a boil, cover, reduce heat and simmer 15 minutes. Shape meat mixture into 24 or more meatballs. Add to soup. Cover and simmer 30 minutes or until meat is done. Makes 8 main dish servings.
