Sopa De Albondigas

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Sopa De Albondigas Ingredients

MEATBALLS	VEGETABLES, BROTH & PASTA
1 lb Ground beef; lean	4 c Beef broth;with rich flavor
12 Mint leaves	1 Chayote; julienne cut, *
6 Cilantro; sprigs, chopped,	1 c Carrots; julienne cut
2 tb Onion; chopped	1/4 c Leek; white part only/sliced
2 tb Tomato; fresh, chopped	1/2 c Cabbage; shredded
1/2 ts Salt; or to taste	1/2 c Pasta; shells or macaroni
1/4 ts Pepper

Instructions for Sopa De Albondigas

*Chayote is also called Mirlaton or Huisquil, and is a type of squash. Make the meatballs: Mix all ingredients and shape into 3/4" meatballs. Bring the broth to a low simmer and add the vegatables. Add the meatballs and top them with the paste. Cover and simmer over low heat for 30 minutes. Serve hot in bowls, with tortillas. Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth. This recipe is from the book False Tongues and Sunday Bread, by Copeland Marks. Barb Day From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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