Andouille Meat Balls In Broth

Andouille and broth pic 1


  • 1 pound ground pork
  • 1/2 cup of rice, cooked and cooled
  • 1 egg
  • 1 bag Spice Heist Andouille Sausage Seasoning
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1/4  cup green onions, chopped
  • 4-6 garlic cloves, minced
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 can of diced tomatoes (14.5 ounce)
  • 6 cups chicken or vegetable broth.
  • 2 cups chopped spinach

Optional toppings: fresh cilantro, sour cream, cheese, lime juice

1. In a bowl, mix rice, egg, pork and Andouille Seasoning by hand or with a utensil. Form into 1 inch balls.

2. In a pan, warm 2 tablespoons of vegetable oil over medium/high heat.

3. Place meatballs in hot pan, turning as needed until cooked through. Remove meat balls from pan and set aside.

4. In a pot, warm 2 tablespoons olive oil over medium heat and add onions, garlic, green peppers, salt and pepper and cook until tender (2-4 minutes).

5. Then add tomatoes, bring to a simmer.

6. Next add broth and spinach and continue to simmer for 5 minutes.

7. Salt and pepper to taste.

8. Serve meatballs in a bowl and ladle broth over the top.

9. Add cilantro, sour cream, cheese, or other favorite toppings.

Serve ad Enjoy

andouille and broth pic 2