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Albondigas Soup (Mexican Meatball Soup)

List of Ingredients




This was passed on to me from my friend Steve R.
He says:
This recipe was given to me from the chef of the La Fiesta Mexican Restaurant in Yorba Linda California in 1978. I have yet to see it or find anything like it at any Spanish kitchen. I guarantee that you will Love it!!!

Broth:
2 potatoes, diced into small cubes
2-3 stalks celery, peeled & diced
2 cans diced tomato
1/3 cup sherry
4 or 5 carrots, diced
1 chopped jalapeno, seeded (opt.)
1/2 spanish onion, diced
2 large cans chicken broth
garlic salt &pepper to taste
chopped cilanto to taste

Meatballs:
1# ground pork
1/2 spanish onion, minced
1# ground sirloin
1/2 cup cooked long grain rice
1 heaping Tbsp. mayo
2 Tbsp. fresh cilantro, chopped

Recipe



1. In large soup kettle, assemble broth ingredients. Bring to slow boil, reduce heat to simmer.
2. Mix meatball ingredients, add garlic salt & pepper to taste.
3. Form meatbals by hand in 1 1/2" diameter. Drop into simmering broth
4. Allow to simmer 90 minutes stirring occasionally.
5. As soup begins to get rich, taste and season accordingly.
6. Serve with parmesan cheese and chopped cilantro

Note: Meatballs can be made ahead of time and frozen by eliminating mayo and adding 1/3 cup breadcrumbs to help retain shape. Form meatballs and dust with flour before placing in freezer bag. Defrost before using.