THIS SOUP IS FULL OF FLAVORS. YUM YUM YUM GET RID OF THE GREESE BAKE THE MEATBALLS YES SIR ENJOY DAN

ALBONDIGAS ( MEXICAN MEATBALL SOUP) by CHEF DAN:


serves 30-40



INGREDIENTS:



10 pounds lean ground beef

2 cups all-purpose flour

12 eggs

40 cups chicken broth

25 cups beef broth

1/4- cup Italian seasoning

20 carrots, thinly sliced

12 onion, chopped

4 dried chilies, seeded and crumbled

1/4- cup chili powder

2 cups long grain rice

2 pound bag spinach



DIRECTIONS:    (pre-heat oven to 350 dergrees)



1.in a bowl, mix beef, flour, eggs, and as much chicken broth to make meatballs, about 1-2 cups.

2.in large soup pot, combine remaining chicken broth, beef broth, italian seasoning,onions, and chilies, and powder.

3.Bring to a boil over-high heat.

4.Then reduce heat to low.

5.Shape the beef mixture into 1-1/2-inch balls.

6.On a cookie sheet place the meatballs and put into the oven for about 35-40 minutes

7. to the soup pot add carrots, and rice and continue to simmer until carrots and rice are tender, about 30-35 minutes.

9.Add spinach and cook for 5 minutes.



ENJOY DAN: hallelujah