Albondigas Soup (Meatball Soup)

Albondigas Soup (Meatball Soup)

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Try this Albondigas Soup (Meatball Soup) recipe, or contribute your own.


2 tb Chile powder; or both
1 ts Salt
1 quart tomato; Canned
1 1/2 lb Ground beef
1 Onion; minced
1 pn Oregano
1 Tomato; finely chopped
1 Egg
1 Garlic; minced
2 tb Lard; r oil
1/2 c Red chile pulp; OR
1 sl Bread
1 pn Sage
1 pn Black pepper
Cilantro; to taste
1 ts Salt

Original recipe makes 8



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. CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Albondigas soup. I had a FAVORITE Albondigas soup at a Mexican restaurant in California and since I can't go there, I looked up this recipe...and PERFECT!! EVEN MY picky 2-year-old LOVED it!

Calories Per Serving: 585 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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