TLC Cooking "Albóndigas"

Albondigas

Albóndigas

Prep and Cook Time 30 minutes

YIELD Makes 6 servings
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INGREDIENTS

1	pound ground beef
1/2	small onion, finely chopped
1	egg
1/4	cup dry bread crumbs
1	tablespoon chili powder
1	teaspoon ground cumin
1/2	teaspoon salt
3	cans (about 14 ounces each) chicken broth
1	medium carrot, thinly sliced
1	package (10 ounces) frozen corn or thawed frozen leaf spinach
1/4	cup dry sherry

PREPARATION:

Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. Place mixture on lightly oiled cutting board; pat evenly into 1-inch-thick square. Cut into 36 squares with sharp knife; shape each square into a ball.
Place meatballs slightly apart in single layer in microwavable container. Cover loosely with waxed paper. Cook on HIGH 3 minutes or until meatballs are just barely pink in center.
Meanwhile, combine broth and carrot in large saucepan. Cover; bring to a boil over high heat. Stir in corn and sherry. Transfer meatballs to broth with slotted spoon. Reduce heat to medium; simmer 3 to 4 minutes or until meatballs are cooked through.

Note

For extra flavor, sprinkle chopped fresh cilantro over hot soup.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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