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Spicy Albondigas
February 09, 2009

The taste of this soup is phenomenal- next time I will use a lower fat ground beef (maybe ground chicken?) as there was a lot of fat floating on the top of the broth. Also I think I will also use 1/2 cup bread crumbs as some of the meatballs broke apart as they cooked. I will make this again-maybe add some sliced zucchini or baby spinach at the end to up the veggies.

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