
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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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 |
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.
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