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Recipe

Main Dish






Casa Vega albóndigas soup

This signature soup calls for meatballs made from ground beef and long-grain rice, just like Aunt Frances used to make.

Christina Vega Fowler
Casa Vega, Sherman Oaks


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Ingredients

Meatballs
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped green onion
1 egg
1 tsp. black pepper
1 tsp. garlic powder
4 tbsp. long-grain rice

Soup
6 cups water
3/4 cup tomato salsa
1 1/2 tsp. chicken base
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1/2 tsp. white pepper
1/2 tsp. oregano

Instructions

For meatballs: Combine ingredients in a large bowl and mix together with your hands. To form meatballs, take 1 tbsp. of the meat and roll into balls, adding flour to hands if needed to prevent sticking.

For soup: Add ingredients to a deep pot. Bring to a boil, then add meatballs. Return to a boil after all meatballs have been added and boil for an additional 5 minutes. Serve in a cup or bowl.

Serves 4



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