Recipe - Albondigas Soup (Meatball Soup)

FOR ALBONDIGAS
1 One half pound Ground beef
1 sl Bread
1 Egg
1 Onion; minced
1 Clove garlic; minced
1 pn Sage
1 pn Black pepper
1 teaspoon Salt
1 Tomato; finely chopped
Cilantro to taste
2 tablespoon Lard or oil

FOR SOUP
1 qt Canned tomato
One half cup Red chile pulp or
2 tablespoon Chile powder or both
1 teaspoon Salt
1 pn Oregano

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

From: "Montiel Arredondo" arredon1@pilot.msu.edu
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 walnutsized 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 46C 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.

CHILEHEADS DIGEST V2 #243

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