Sopa de albondigas or meatball soup (rodriguez)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 2 | Cloves garlic; minced | |
| 1 | small | White onion; finely diced |
| 1 | teaspoon | Colman's dry mustard |
| 2 | tablespoons | Chopped fresh flat-leaf parsley |
| 1 | tablespoon | Dried oregano |
| 1 | tablespoon | Tomato paste |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Bread crumbs |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground white pepper |
| 1 | gallon | Beef stock |
| 2 | Carrots; peeled and sliced | |
| 1 | bunch | Green onions; white and green parts, thinly sliced |
| ½ | cup | Fresh or frozen peas |
| 4 | Jalapeno chilies; stemmed and thinly sliced crosswise; include seeds | |
Directions
In a large mixing bowl, combine ground beef, garlic onion, dry mustard, parsley, oregano, tomato paste milk, bread crumbs, salt and white pepper.
Shape into small meatballs (about 20) and set aside.
In a large stockpot over medium-high heat, bring stock and carrots to a boil. Decrease heat to low and simmer for 10 minutes. Add meatballs to the simmering stock, one at a time and let cook 15 minutes. Add green onions, peas and jalapenos, and simmer 10 more minutes. Ladle into bowls and serve.
Serves 4.
>Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN 0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside Press-Enterprise 1998-Apr-05>Hanneman/Buster Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant.
Recipe by: LATIN LADLES by Douglas Rodriguez Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998