Sopa de albondigas (mexican meatball soup)

Yield: 1 Servings

Measure Ingredient
1 cup Soft bread cubes
¼ cup Milk
½ pounds Lean ground beef
½ pounds Homemade chorizo
1 \N Egg
\N \N Salt, pepper and seasoning
\N \N To taste
\N \N Oregano, basil and rosemary
\N \N Fresh in season
1 cup Diced celery
1 \N Onion -- diced
3 \N 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 \N Cloves minced garlic

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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