Albondigas Soup
mikeschn
1 1/2 lb Ground beef sirloin
5 tbs Acini di pepe pasta divided
2 tbs Pine nuts finely chopped (optional)
1/3 c Bread crumbs dried
2 cans (14 oz) Beef broth
2 ea Egg
1 can (8 oz) Tomato sauce
1/3 c Onion chopped
2 tsp beef bullion (I used Orrington Farms)
1 tsp Basil dried, divided1/4 tsp Salt
1/8 tsp Black Pepper
2 clove Garlic minced
2 tbs Parsley finely chopped, divided
Combine beef, 2 tbs pasta, pine nuts, bread crumbs, egg, 1 tbs parsley, 1/2 tsp basil, salt, pepper and garlic in a bowl. Form into 1 inch meatballs.
Bring beef broth, tomato sauce, onion and remaining 1/2 tsp basil to a boil in large saucepan over medium-high heat. Carefully add meatballs to broth. Reduce heat to medium-low; simmer, covered, 20 minutes. Add remaining 3 tbs pasta; cook 10 minutes or until tender. Garnish with remaining 1 tbs parsley.
Tip: Acini di pepe is a tiny rice-shaped pasta.
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