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Albondigas and Biscuits

This stew is loaded with albondigas meatballs and topped with steamed biscuits.

Ingredients

  • 1.25 Pounds Ground Beef
  • 1 Cup Cooked Rice
  • 1/4 Cup Chopped Cilantro
  • 1 Egg
  • 1 Clove Garlic
  • 1 Pinch Cinnamon
  • 1 Onion
  • 1 Pepper
  • 1 Carrot
  • 2 Stalks Celery
  • 1 Clove Garlic
  • 1/2 Stick Butter
  • 1/4 Cup Flour
  • 28 Ounces Canned Tomato
  • 1 Quart Chicken Stock
  • Red Pepper Flakes
  • Biscuit Dough store bought or homemade

Instructions

  • The meatballs were 1.25 pounds of beef, 1 cup of cooked rice, 1/4 cup of chopped cilantro, 1 egg, a clove of garlic, and a pinch of cinnamon. For the soup I seared off the meatballs to brown on all sides, then removed them from the pan. Cook an onion and pepper to lightly brown, then add chopped carrot and celery, about a cup of each. Cook for about 5 minutes, then add garlic and a half stick of butter. Stir to mix well. Add in 1/4 cup of flour and stir well to form a roux. Cook about 5 minutes stirring the whole time before adding a 28 oz can of crushed tomatoes, 1 box of chicken stock, and red pepper flakes to taste. Stir well so no lumps are formed. Bring to a simmer to thicken up a bit. Add the meatballs back in and top with your favorite store bought or homemade biscuits. Bake until the biscuits are cooked. Remove from oven and serve.