Albondigas Soup (Meatball Soup)

Title:
Albondigas Soup (Meatball Soup)

Yield:
8 Servings

Categories:
Soups




Ingredients:




-------------------------------FOR
ALBONDIGAS-------------------------------


 1 1/2 lb Ground beef


     1 sl Bread


     1    Egg


     1    Onion; minced


     1    Clove garlic; minced


     1 pn Sage


     1 pn Black pepper


     1 ts Salt


     1    Tomato; finely chopped


          Cilantro to taste


     2 tb Lard or oil





----------------------------------FOR
SOUP----------------------------------


     1 qt Canned tomato


   1/2 c  Red chile pulp -or-


     2 tb Chile powder or both


     1 ts Salt


     1 pn Oregano





 Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST)


 


 From: "Montiel Arredondo" 


 Its snowing here in lovely *sarcasm rears its ugly head* Michigan, and I


 decided something warm is definitely in order. So, here goes something my


 mom used to make..


 


 Albondigas: Soak bread in water, squeeze it dry, and mix with meat, egg,


 and seasonings. Shape meat into walnut-sized balls. Brown onion in 2T fat.


 Remove onion and reserve.  Brown meatballs.


 


 After meat has browned, add reserved onion, tomato, more spices as above


 and cilantro to taste, and 4-6C boiling water. Simmer slowly for 1 1/2


 hours.


 


 For Soup: Mash tomato through a sieve or in a blender.  Bring to a boil in


 a large pan, adding enough water to make 2 quarts of liquid.


 


 Add chile pulp, salt and oregano. Boil down to about 3 pints liquid.  Add


 albondigas, and simmer for about 1 hour.


 


 NOTE: we like anchos for this, but pasilla or other dried pepper soaked in


 hot (not boiling) water for about 30 minutes would work well.  Discard


 water, and process till you get a nice paste. Any leftover can be frozen


 for later use.


 


 CHILE-HEADS DIGEST V2 #243


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.