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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
1 1/2 Pound(s) Ground beef
1 Slice(s) Bread
1 Egg
1 Onion, minced
1 Clove garlic, minced
1 Pinch(s) Sage
1 Pinch(s) Black pepper
1 Teaspoon(s) Salt
1 Tomato, finely chopped
2 Tablespoon(s) Lard
1 Quart(s) Canned tomato
1/2 Cup(s) Red chile pulp
1 Pinch(s) Oregano |
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