Sopa de albondigas (mexican meatball soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soft bread cubes |
| ¼ | cup | Milk |
| ½ | pounds | Lean ground beef |
| ½ | pounds | Homemade chorizo |
| 1 | Egg | |
| Salt, pepper and seasoning | ||
| To taste | ||
| Oregano, basil and rosemary | ||
| Fresh in season | ||
| 1 | cup | Diced celery |
| 1 | Onion -- diced | |
| 3 | Carrots -- chopped | |
| ½ | cup | Coarsely chopped cilantro |
| 2 | cups | Sliced zucchini |
| 2½ | cup | Beef broth |
| 1 | cup | Red wine |
| 28 | ounces | Canned whole tomatoes |
| 2 | mediums | Potatoes -- diced medium |
| 3 | Cloves minced garlic | |
Directions
1. Combine bread cubes and milk and mix with ground beef, chorizo, egg and some salt. Chill for at least 30 min. 2. Combine everything else in a large soup pot and bring to a boil. Cover and reduce to simmer, and cook about 15 minutes. 3. Shape meat mixture into about 16 or more meatballs.
Add to soup, cover and cook on simmer for 45 minutes, or until meat is done. I always serve with rice, warm flour tortillas, or just French bread.
Love and warm tummies
Recipe By : RUBYdakoda
From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
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