Recipe Name:	Albondigas	Submitted by:	Pam
Source:		Source Description:
Ethnicity:	Mexican/Spanish	Last Modified:	4/1/2008
Base:	Beef	Approximate Cost:	$4.08
Course:	Crockpot	Comments:
Difficulty:
Preparation Time:	60+ Minutes
Number of Servings:	0

Ingredients: 1/2 Pound(s) ground beef 1/2 minced onion 2 Clove(s) minced garlic 1/4 Cup(s) uncooked instant rice 1 egg 1 Pinch(s) to taste salt 1 Pinch(s) to taste black pepper 4 Ounce(s) canned, chopped, drained green chilies 1 shredded carrot 14 1/2 Ounce(s) stewed tomatoes 4 Cup(s) hot water 2 Cup(s) lowfat beef broth 1 Teaspoon(s) dried oregano 2 Tablespoon(s) chopped fresh cilantro or fresh parsley

Directions: In a bowl combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2-6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

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