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Albondigas Mexican Meatball Soup

Broth:
5 c Beef broth
2 1/2 c Water
1 ea Bay leaf
1/4 c Dry sherry, optional
1/2 c Tomato sauce


Meatballs:
3/4 lb Beef, ground, lean
3/4 lb Pork, ground, lean
1/3 c Rice, long-grain, raw
1 1/2 ts Salt, optional)
1/4 ts Pepper
1 ea Egg, slightly beaten
1 tb Mint, chopped
2 tb Parsley, chopped for garnish


Combine ingredients for broth in large saucepan. Bring to boil over moderate heat.


Mix meatball ingredients well, form into meatballs, use about 1 T meat mixture for each meatball. Add meatballs, a few at a time, to hot broth. When all have been added, cover saucepan, reduce heat to low. Cook 30 minutes. Remove bay leaf. Garnish soup with parsley. Serve with crusty bread.





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