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Chilean   -   Sopa De Albondigas   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

Description
Ingredients
  • 1 Small Onion -- finely chopped
  • 3 Tablespoons Cilantro -- finely chopped
  • 4 Tablespoons Olive Oil
  • 1 Pound Lean Ground Beef
  • 2 Tablespoons Flour
  • 4 Tablespoons Bread Crumbs
  • 3 Large Eggs -- beaten
  • 1/2 Cup Rice
  • 3 Cloves Garlic -- finely chopped
  • 1 Medium Green Bell Pepper -- julienned
  • 2 Medium Carrot -- julienned
  • 1 Tablespoon Spanish Paprika
  • 1 Tablespoon Alino
  • 1 Medium Bay Leaf
  • 6 Cups Beef Stock
  • 1 Cup Tomato Juice
  • 6 Small Potatoes -- peeled and halved
  • Salt And Pepper -- to taste
Directions Saute onion and cilantro in 1 tablespoon of the oil. In a bowl, combine onions, beef, flour, bread crumbs, and eggs. Mix well. Saute rice in remaining oil with garlic, pepper, carrots, paprika, alino and bay leaf. Add beef stock and tomato juice. Bring to a boil. Add potatoes and simmer for 15 minutes. Form meat into round meatballs about 1 inch in diameter. Cook in boiling broth for 15 minutes. Add salt and pepper and serve.
Serves 6
Time to Make 0:00



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