 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup, strips | celery, diced | 1/4 | small | red bell pepper, diced | 1/4 | onion | onion, sweet | 3 1/8 | clove | garlic crushed | 2/3 | can (29 oz) (401 x 411) | Tomato canned, puree | 1/3 | teaspoon | Soup, vegetable bouillon, dehydrated, dry | 2 1/2 | Usda default (100 gm - 4 oz) | Beef, ground, 85% lean meat / 15% fat, raw | 1/2 | large | egg | 2/3 | teaspoon | flour, bread, enriched | 1/2 | large whole (3" dia) | Tomatoes | 2/3 | can (15 oz) | black beans, canned, rinsed and drained | 5 | ounces | Pasta Noodles (Thin Spaghetti or Linguini) | 1 1/4 | tablespoons | oil, vegetable |
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Steps
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Sequence
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Step
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| | 1 | Roll the ground beef into small meat balls and brown. | | 2 | Remove excess fat from the pan. | | 3 | Add the fideo (vermicelli pasta) to brown. | | 4 | Add the diced vegetables to the pot. | | 5 | cover with water. | | 6 | Add boullion, comino, salt and pepper to taste. | | 7 | Bring to a boil. | | 8 | Cover with a lid and let simmer for 20 minutes. |
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