Albondigas soup (meatball soup)

Yield: 8 Servings

Measure Ingredient
1½ pounds Ground beef
1 slice Bread
1 \N Egg
1 \N Onion; minced
1 \N Clove garlic; minced
1 pinch Sage
1 pinch Black pepper
1 teaspoon Salt
1 \N Tomato; finely chopped
\N \N Cilantro to taste
2 tablespoons Lard or oil
1 quart Canned tomato
½ cup Red chile pulp -or-
2 tablespoons Chile powder or both
1 teaspoon Salt
1 pinch Oregano



Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST) From: "Montiel Arredondo" <arredon1@...> 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 1½ 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.


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

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