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Mexican Albondigas Soup


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Submitted by: Sherry Sheehan from Phoenix, AZ
Originally shared on the web 03/24/2011

2 lbs. lean ground beef
1 c. Italian-seasoned dry bread crumbs
1 egg, beaten
Optional: 1/4 c. olive oil
3 stalks celery, sliced
1 green pepper, diced
1 c. carrots, peeled and diced
15-1/4 oz. can corn, drained
2 14-oz. cans beef broth
10-oz. can diced tomatoes with chiles
4-oz. can diced green chiles
3 c. cooked rice
2 T. fresh cilantro, finely chopped
2 T. onion, minced
1 t. garlic powder
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. pepper
4 to 5 c. water

Combine ground beef, bread crumbs and egg; form into one-inch balls. Brown in a skillet over medium heat, adding oil if desired; drain. Place meatballs in a slow cooker and set aside. In a small saucepan, cover celery, green pepper and carrots with a little water. Cook until tender; add to slow cooker with remaining ingredients. Cover and cook on low setting for 3 to 4 hours. Serves 8.


Enjoy this recipe from 101 Christmas Recipes originally published 06/2009.

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