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Albondigas Soup (Meatball Soup)

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  • 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
  • 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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,