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 Guatamalan - Guatemalan Sopa De Albondigas
adapted from False Tongues and Sunday Bread by Copeland Marks
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Description
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Ingredients
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- *** Meatballs -- ***
- 1 Pound Ground Beef
- 12 Leaves Mint -- finely chopped
- 1/4 Cup Cilantro -- finely chopped
- 1 Small Onion -- finely chopped
- 1 Small Tomato -- finely chopped
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- *** Soup -- ***
- 4 Cups Beef Broth
- 1 Medium Chayote -- julienned
- 1 Large Carrot -- julienned
- 1 Small Leek -- chopped
- 1/2 Cup Cabbage -- shredded
- 1/2 Cup Pasta Shells -- or macaroni
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Directions
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Mix all the meatball ingredients together and shape into miniature meatballs. Bring broth to a low simmer and add vegetables and then the meatballs. Top them with pasta. Cover and simmer over low for 30 minutes. Serve hot with tortillas.
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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