Albondigas Soup (Meatball Soup)
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Albondigas Soup (Meatball Soup)
  Soups    Meatballs  
Last updated 6/12/2012 1:03:28 AM. Recipe ID 27429. Report a problem with this recipe.
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      Title: Albondigas soup (meatball soup)
 Categories: Soup
      Yield: 8 Servings
 
-----------------------FOR ALBONDIGAS----------------------------
  1 1/2 lb Ground beef
      1 sl Bread
      1    Egg
      1    Onion; minced
      1    Clove garlic; minced
      1 pn Sage
      1 pn Black pepper
      1 ts Salt
      1    Tomato; finely chopped
           Cilantro to taste
      2 tb Lard or oil

--------------------------FOR SOUP-------------------------------
      1 qt Canned tomato
    1/2 c  Red chile pulp -or-
      2 tb Chile powder or both
      1 ts Salt
      1 pn Oregano
 
  Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST)
  
  From: "Montiel Arredondo"  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 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.




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Recipe ID 27429 (Apr 03, 2005)

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