Lynn's
Mexican
Albondigas
Soup
1 pound lean ground beef
2 quarts low fat chicken broth
3 tablespoons flour
1 egg
1 red chile pepper, seeds removed
4 carrots, peeled, grated
1/3 cup fresh cilantro, chopped
3 tablespoons long-grain rice
1/2 pound spinach, shredded
1/2 teaspoon dried oregano
2 tablespoons diced ham
2 limes, cut in wedges
Sauces Mexican
Combine ground meat, 1/3 cup chicken stock, flour and egg. Mix well and shape
into 1-inch meatballs. Place remaining chicken broth, chile pepper, carrots,
cilantro, and rice in the crockery pot. Heat on high (300 degrees). When broth
simmers, add meatballs. Cover and cook on high 30 minutes. Reduce heat to low
(200 degrees). Cook for 2 to 3 hours. Add spinach, oregano and ham. Heat until
steaming. Ladle into bowls; pass lime wedges.
Serves 8.
Greater love hath no man than this, to lay down his friends for
his life.
- Jeremy Thorpe