Deconstructed Albondigas
Recipe Date: July 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)
Deconstructed Albondigas Soup Recipe
- 4 cups Beef Broth
- 4 cups Chicken Broth
- 2 Large cans crushed tomatoes (28 oz)
- 2 Large cans diced tomatoes
- 1 lb Ground beef
- 1 lb Spicy sausage
- 2 Heads of cabbage, cored and diced
- 1 Small bag frozen white corn
- 5 Carrots thinly sliced
- 5 Stalks diced celery
- 4 Large cloves minced garlic
- 1 Bunch chopped cilantro (set some aside for garnish)
- 1 Large diced brown onion
Brown ground meat and/or sausage. Add to a large pot with all other ingredients. Cook over medium low heat until vegetables are to desired softness. To accelerate the cooking process, give the veggies a quick sauté before adding to the pot. Stir and taste often and, as always, add seasoning as needed.
Prep Time: 30 mins
Cook Time: 45-60 mins
Related Products – Dry Gewurztraminer
Tuscan White Bean Chili with Spinach
Recipe Date: June 11th, 2018
Serving Size: 6
Cook Time: 00:45
Difficulty: Easy
Measurements: Imperial (US)
Tuscan White Cannellini Bean Chili With Spinach Recipe
From Mary Davidek
Ingredients
1 28 oz can diced tomatoes
1 28 oz can tomato puree
1 cup beef boullion
1 sweet onion, roughly chopped
3 15 oz cans cannellini beans, rinsed
1 lb lean ground beef
1 lb Italian chicken sausage
1 cup finely grated Parmesan cheese
2 bags fresh baby spinach
salt and pepper to taste
1 tsp sugar
red pepper flake to taste
4 cloves garlic, minced
3 tbsps olive oil
oregano and basil to taste
Directions
Brown ground beef and sausage drain off fat then place in large pot. Sauté onion and garlic in olive oil. Add spinach and add 1 Cup bouillon to wilt. Add to pot and combine remaining seasoning and ingredients. Adjust liquid level (additional broth if desired). Simmer on low for approximately 30 minutes. Finish with grated parm. Serve with a glass of chilled Castello red wine.
Serves 6 people, or 2 people for a week!
