Mountain States Meat Goat Association Chevon Chef

Simple Sopa De Albondigas
(Meatball Soup)

3 quarts beef broth

3/4 pound ground goat meat

3/4 pound ground beef

1/4 cup olive oil

1 small onion, chopped

1/3 cup uncooked rice

1/2 clove garlic, crushed

1 egg, beaten

1 8 ounce can tomato sauce

1 1/2 teaspoons salt

1/2 teaspoon chili pepper

1/8 cup chopped parsley

Cooking Directions

Heat oil in a soup kettle, stir in chopped onion and garlic, and cook until light golden brown in color.
Stir in broth and tomato sauce.

Combine ground beef and and ground goat with egg, rice, salt, and chili pepper.
Shape into small meat balls.
When broth is boiling briskly, drop in the meatballs, cover, and cook over a moderate heat for 30 minutes.
Serve in bowls with a side of bread or tortillas

2010 Recipes shared with us by
Evelyn Simon of Simon Boer Goats