SPICY BROTH RECIPE RECIPES

SPICY ALBONDIGAS RECIPE | ALLRECIPES

Spicy Albondigas Recipe | Allrecipes image

I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.

Provided by Punky

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 10 servings

Number Of Ingredients 18

Ingredients

2 pounds ground beef
1 egg
¼ cup bread crumbs
½ cup uncooked white rice
2 teaspoons ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
10 cups chicken broth
4 carrots, sliced
½ large onion, chopped
4 stalks celery, sliced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chiles, drained
1 bunch cilantro leaves, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons ground cumin

Steps:

Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
Bring chicken broth to a boil over medium heat in a large kettle.
Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

Nutrition Facts : Calories 289.2 calories, CarbohydrateContent 17.9 g, CholesterolContent 75.4 mg, FatContent 13.4 g, FiberContent 2.5 g, ProteinContent 23.2 g, SaturatedFatContent 4.9 g, SodiumContent 1394.4 mg, SugarContent 4.3 g

SPICY MISO RAMEN RECIPE | JET TILA | FOOD NETWORK

Spicy Miso Ramen Recipe | Jet Tila | Food Network image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories main-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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With a slotted spoon, lift chili and lime peel from broth and discard. Stir lime juice into broth. Gently ladle broth around avocado and tomatoes in bowls. Sprinkle with cilantro leaves. Add salt to taste.

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SPICY SHRIMP BROTH RECIPE | MARCELA VALLADOLID | FOOD NETWORK

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To unmold crispy rice, remove lid from pan, invert a large plate on top and invert rice onto plate like a cake. Divide rice among bowls and ladle broth over. Top with herbs.

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MUSSELS IN SPICY BROTH | RACHAEL RAY IN SEASON

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SPICY HOTPOT RECIPE | FOOD NETWORK

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SPICY ALBONDIGAS RECIPE | ALLRECIPES

I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 50 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Beef Soup Recipes
Calories 289.2 calories per serving

Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH RECIPE - FOOD.COM

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From food.com
Reviews 5.0
Total Time 35 minutes
Calories 241.4 per serving

Stir in torn basil leaves and serve.

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BUTTERED NOODLES - SPICY SOUTHERN KITCHEN

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