Sopa de Albondigas-(Meatball soup)
Source of Recipe
Unknown
Recipe Introduction
serves 6.
List of Ingredients
Albóndigas Mexicanas or Mexican Meatballs
Meatball
* 1 lb. beef
* 1/2 pound lean pork
* 1/2 lb. uncooked chorizo (see above for substitutes)
* 1/2 lb. uncooked longaniza (see above for substitutes)
* 2 eggs
* 1 cup breadcrumbs
* 1 medium onion, minced
* 2 cloves minced garlic
* 1/4 tsp dried tarragon
* 1/4 tsp dried sage
* 1/4 tsp black pepper
* 1 tsp salt
* 1/4 cup of chopped parsley
* 1 qt tomatoes, or a half dozen of diced tomatos
* 4 1/2 C beef stock
* 1/2 onion, diced
* 1 1/2 tsp chili powder
* 2 cloves of garlic, minced
* 1 tsp Salt
Recipe
In a small frying pan, fry onions, garlic, and peppers.
Grind meats together, twice. In a large bowl combine meats, fried vegetables, and the rest of the ingredients. Mix thoroughly.
Roll a tablespoon or so into a small ball and drop into soup. Simmer for an hour before serving. Some people like to fry or bake their meatballs before stewing. While this does deepen the flavor of the meatballs, it also makes a firmer texture. Try both ways if you want.
Soup
Rub the canned tomatoes through a wire sieve. Cook the fresh tomatoes if using and proceed as above. Fry onion, garlic, chili powder and salt in a saucepan and add, boil down about one quarter. Add beef broth.
Simmer for half an hour before adding meatballs. Add meatballs the size of marbles and simmer 1 hour.
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