Sopa De Albondigas ( Meatballs in Broth) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from a San Francisco Mexican restaurant called the Papagayo Room and is a traditional Mexican meatball soup. It's originally from a September 1978 issue of Bon Apetit that featured the recipes of the owners of the restaurant who then ran a cooking school in Tiburon. Ingredients:
1 1/2 lbs ground beef |
1/2 medium onion, diced |
1 slice white bread, soaked in a small amount of |
milk |
1 egg, beaten |
1/4 cup fresh parsley, chopped |
1/4 cup fresh mint, chopped |
2 tablespoons fresh cilantro, finely chopped |
1 tablespoon dried oregano, crushed |
2 garlic cloves, minced |
salt & freshly ground black pepper, to taste |
1 ounce about 3 dried red chilies (to taste) or 2 tablespoons chili powder (to taste) |
boiling water |
1 medium onion, diced |
1 garlic clove, minced |
1/2 teaspoon cumin |
2 ancho chilies (red, use as much heat as you like) (optional) |
2 tablespoons olive oil |
1 cup tomato sauce |
3 cups beef broth |
salt & freshly ground black pepper, to taste |
Directions:
1. For albondigas:
2. Combine all ingredients in a large bowl.
3. Form into small balls.
4. For Sopa:.
5. If using dried chilies, remove seeds and veins.Soak chilies in boiling water 10 minutes;drain and puree with onion, garlic,cumin and red peppers in blender or food processor.
6. Heat oil in a large saucepan over medium heat.
7. Add puree and cook about 1 minute.
8. Stir in tomato sauce and simmer 2 to 3 minutes.
9. Add broth; skim surface of soup if needed.
10. Increase heat and bring soup to a boil;add meatballs.
11. Reduce heat and simmer 30 minutes, covered, or until meatballs are cooked through.
12. Add salt and pepper to taste and serve immediately.
13. May be refrigerated and reheated or frozen.
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