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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Albóndigas
Prep and Cook Time: 30 minutes
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 545 mg |
| Protein | 18 g |
| Fiber | 2 g |
| Carbohydrate | 18 g |
| Cholesterol | 90 mg |
| Total Fat | 12 g |
| Calories from Fat | 42 % |
| Calories | 258 |
Dietary Exchange:
| Meat | 2-1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Mexican
