|Recipe Name:||Albondigas Soup (meatball Soup)||Submitted by:||Administrator|
|Number of Servings:||8|
1 1/2 Pound(s) Ground beef
1 Onion, minced
1 Clove garlic, minced
1 Pinch(s) Sage
1 Pinch(s) Black pepper
1 Teaspoon(s) Salt
1 Tomato, finely chopped
Cilantro to taste
2 Tablespoon(s) Lard or oil
1 Quart(s) Canned tomato
1/2 Cup(s) Red chile pulp -or-
2 Tablespoon(s) Chile powder or both
1 Pinch(s) Oregano
Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST) From: "Montiel Arredondo"
<email@example.com> 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.
CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 199
Total Fat: 21.6g