Sopa De Albondigas - Southwestern Meatball Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A warm and comforting soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 quart tomato (canned is fine) |
2 cups beef stock |
1 1/2 teaspoons chili powder (store bought, chili powder or your own recipe) |
1 teaspoon salt |
2 1/2 cups water, boiling |
1 medium onion, chopped |
2 tablespoons oil |
1 lb beef |
1/2 lb lean pork |
1 slice dry bread |
1 egg, beaten |
1 garlic clove, peeled and minced |
1/4 teaspoon dried mint |
1/4 teaspoon sage |
1/4 teaspoon black pepper |
1 teaspoon salt |
Directions:
1. Mash tomatoes or whirl in food processor.
2. Add stock, chili powder, salt and water; boil down about a quarter.
3. Grind beef and pork together twice.
4. Dip dried bread in water, squeeze dry and add to meat.
5. Add remaining ingredients and mix thoroughly.
6. Brown onion in oil; remove onion.
7. Shape meat mixture in balls the size of marbles and brown lightly in oil.
8. Add to soup and simmer for an hour.
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