Albondigas Roasted Chili Elbow Soup
Spanish version 2018-01-04- , Type: Entrée, Product Line: Barilla® Whole Grain
Instructions
Step 1
Mexican Meatball Directions: Combine all ingredients in mixer. Paddle mixture on Lbs1 for 2 minutes until well combined. Using 1 oz scoop, form meatballs and place on sheet tray.
Step 2
Albondigas Roasted Chili Elbow Soup Directions: Cook pasta according to package directions. Drain pasta and rinse with cold water, chill to below 40ºF.
Step 3
Heat canola oil in large sauce pot or kettle over medium heat, add garlic and onions and sauté for 4 minutes until onions are translucent. Add water and whisk in chicken base am and turn heat to medium high. Bring to simmer.
Step 4
Add meatballs and cook until internal temperature of 165 ºF. Add kosher salt, black pepper and pasta and bring back to simmer.
Step 5
Serve immediately or hold above 140 ºF.
Ingredients
- Mexican Meatball Ingredients:
- 20 lbs. Ground Beef 20 lbs. Ground Beef
- 5 lbs. 90/10 Ground Pork
- 8 cups Brown Rice
- 4 cups Cooked Onions
- ½ cup Small Diced Garlic
- ¼ cup Minced Cumin
- 1 cup Ground Kosher Salt
- 2 tbsp Black Pepper
- 10 Eggs
- 5 cups Cornmeal
- Albondigas Roasted Chili Elbow Soup Ingredients:
- 6 lbs. 4 oz. Whole Grain Elbow
- 1 cup Garlic Minced Roasted Peeled Diced 1 cup Garlic Minced Roasted Peeled Diced 1 cup Garlic Minced Roasted Peeled Diced 1 cup Garlic Minced Roasted Peeled Diced
- ½ cups Poblanos Diced 6
- 5 lbs. ¾ cup Minor’s Low Sodium Chicken Base
- 12.5 quarts Hot Water
- 200 ea Mexican Meatballs
- 3 tbsp Prep Recipe Kosher Salt
Chef Recommended Cuts
- Whole Grain Elbows
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Nutritional Info
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.