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Sopa de Albondigas

Source of Recipe

Sunday_Dinner@yahoogroups.com


Meatballs:
1/2 pound lean ground beef
1/2 pound lean ground pork
2 tablespoons onion, minced
4 garlic cloves, minced
1/3 cup uncooked long grain rice
1 tablespoon flour
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg

Soup:
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 medium tomato, cored, peeled and chopped
1 medium poblano chile, roasted, peeled, seeded and chopped
6 cups beef or chicken broth
1/2 teaspoon dried oregano
1 medium carrot, thinly sliced
1 celery rib, thinly sliced

Meatballs:
In a large bow, combine the ground beef, ground pork, onion, garlic,
rice, flour, cumin, oregano, salt, pepper and egg. Mix thoroughly.
Form meatballs about 1 inch in diameter. Reserve on a plate.
Soup:
In a large saucepan, heat the oil. Add the onion and sauté until just
beginning to brown. Add the tomato and poblano chile and sauté a
little longer to reduce some of the liquid.
Combine the beef or chicken broth. Bring to a boil on medium high
heat. Reduce the heat to medium-low and gently drop the meatballs into
the simmering broth. Partially cover and cook for 10 minutes.
Skim surface of the soup. Add oregano, carrot and celery. Cover and
cook about 15 minutes or until the vegetables are tender. Serve hot,
garnish with chopped cilantro.

Makes 6 servings