Recipe#3503

Title: Albondigas

From: shively@bottom.magnus.acs.ohio-state.edu 
 Newsgroups: rec.food.recipes 
 Subject: Albondegas Soup 
 Message-ID: <199407121642.MAA04660@bottom.magnus.acs.ohio-state.edu> 
 Date: Wed, 13 Jul 1994 16:18:06 -0400 (EDT) 

Serves 4
 2 (10oz) cans beef consomme
 1 (8 oz) can tomato sauce
 2 cups water
 4 medium potatoes-cut into 1" pieces
 4 carrots-halved lengthwise & cut into 1 1/2" pieces
 2 stalks celery-cut into 1" pieces
 2 green onions sliced (garnish)
 Combine first 3 ingredients - cover bring to a boil. Add potatoes and
 simmer 10 minutes. Drop in prepared meatballs (below) and carrots. Cook
 10 minutes.  Add celery. Simmer until vegetables are tender 10-15
 minutes. Garnish with green onions.
 Mexican Meatballs
 1 lb. ground beef
 3 Tablespoons candded diced green chilis
 2 Tablespoons chopped parsley
 1 clove garlic minced
 1/2 teaspoon salt
 1/4 teaspoon oregano
 Mix all ingredients together and shape into 1 1/2" balls.