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Prep Time: 60 Minutes Cook Time: 31 Minutes |
Ready In: 91 Minutes Servings: 6 |
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In 'Soup Suppers' by Arthur Schwartz Ingredients:
1/3 cup raw rice |
1 medium red onion, finely chopped (about1 cup) |
1/3 cup finely chopped fresh cilantro |
1 cup soft fresh breadcrumb |
1 egg |
1/3 cup milk |
1 teaspoon salt |
3 garlic cloves, minced |
1/2 teaspoon dried oregano (preferably mexican) |
1 lb lean ground beef |
2 quarts beef broth |
1 bay leaf |
2 medium carrots, cut into 1/4-inch pieces |
1 red chili, seeded and thinly sliced (3-inch long) |
1/3 cup madeira wine |
Directions:
1. In a small pot, bring 1 cup of water to a boil; add the rice.
2. Boil 5 minutes; drain.
3. Place rice in a large mixing bowl.
4. Add in the chopped onion and cilantro, the breadcrumbs, egg, milk, salt, garlic, and oregano; with a fork, blend thoroughly.
5. Add the beef and, with the fork, or your hands, blend it into the rice and bread mixture.
6. Shape the meat into 1-inch meatballs; there should be about 30.
7. In a 4-6 quart pot, combine the broth, bay leaf, carrots, and chili; bring to a boil.
8. Add the meatballs, cover, and simmer gently for 30 minutes.
9. Add the Madeira and simmer 1 minute.
10. Remove the bay leaf before serving.
11. Serve piping hot, offering lime wedges and pico de gallo to further season the soup.
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