Recipe: Mexican Meatball Soup (Pillsbury, 1980's)

Here's the recipe you requested. I have the booklet so if you need any other recipes from it let me know! Happy Cooking - Betsy

MEXICAN MEATBALL SOUP (ALBONDIGAS)



FOR THE MEATBALLS:
1 lb. ground beef
1/4 cup uncooked regular rice
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon oregano leaves
1 garlic clove, pressed
1 egg, beaten

FOR THE SOUP:
1/2 cup coarsely chopped onion
1/2 cup sliced celery
1 garlic clove, minced
1 tablespoon oil
4 cups beef broth
1 (8 oz.) can tomato sauce
1/4 teaspoon oregano leaves
1 medium green bell pepper, cut into 1-inch pieces
I cup sliced zucchini
1 cup Green Giant Niblets Frozen Corn
1 large or 2 medium tomatoes, peeled, seeded, cut into 1/2-inch cubes
Shredded Cheddar cheese
Shredded Monterey jack cheese (for serving)

TO MAKE THE MEATBALLS:
In large bowl, combine meatball ingredients; mix well. Shape about 30 (1-inch) meatballs. In large skillet, thoroughly brown meatballs; drain on paper towels.

TO MAKE THE SOUP:
In 5-quart Dutch oven, saute onion, celery and garlic in oil until tender.

Stir in beef broth, tomato sauce and oregano. Bring to a boil. Stir in meatballs and green pepper. Reduce heat; cover and simmer 20 minutes.

Skim fat from broth. Stir in zucchini, corn and tomatoes. Simmer uncovered an additional 8 to 10 minutes or until zucchini is crisp-tender.

Sprinkle cheese on top of each serving.

Makes 6 servings (1 1/2 cups each)
Source: Recipe booklet: Hearty Soups and Breads, Pillsbury Classics #48, The Pillsbury Company, 1985