Ostrich Albondigas Soup
Source of Recipe
Master Chef Don Easley
List of Ingredients
1 onion, chopped.
1 carrot, diced.
1 can (15 oz.) chopped tomatoes.
6 cups beef broth.
1 lb ground ostrich.
1/4 cup white rice, uncooked.
1/4 cup flour.
1/4 teaspoon salt.
1 cup chopped fresh cilantro.
Combine onion, carrot, tomatoes, 5-1/2 cups broth and 1/2 cup water. Heat to boiling and cover.
In a bowl combine remaining 1/2 cup broth, meat, rice flour, egg, salt and 1/2 cup chopped cilantro. Mix to blend.
Uncover broth and using a small ice-cream scoop, form meatballs and drop them into the soup.
When soup boils, reduce heat to simmer, cover, and cook 20 minutes.
Stir in remaining cilantro into soup and ladle into bowls. Add salt to taste.