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Early California Sopa de Albondigas




Source of Recipe


VV Daily Press


Recipe Introduction


Mrs. C. Y. Yglesias, Los Angeles. From “Los Angeles Times Cook Book No. 2: Old Time California, Spanish and Mexican Dishes, Recipes of Famous Pioneer Spanish Settlers,” published in 1905.



List of Ingredients




1 pound ground beef, or
1/2 pound ground pork and 1/2 pound ground beef
1 cup cold cooked rice
1 large spoonful of lard
2 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chile powder
1 onion, chopped fine
2-3 tomatoes, chopped fine
a little chopped parsley
2-3 peppermint leaves, chopped fine
1/2 teaspoon oregano
1 tablespoon dried coriander or cilantro



Recipe



Mix meat with rice. Rub one large spoonful of lard in a bowl. Add meat-rice mixture and break in two eggs. Mix well and season with salt, pepper, chile powder, onions, garlic, tomatoes, parsley, peppermint leaves, oregano and cilantro. Mix all spices with prepared meat. Roll into balls the size of walnuts and drop one by one into a deep stew pan containing one quart of boiling water with a little salt. Boil like dumplings. Serve with soda crackers.