Sopa De Albondigas ( Meatballs in Broth)

Submitted by Leslie in Texas

"This recipe is from a San Francisco Mexican restaurant called the Papagayo Room and is a traditional Mexican meatball soup. It's originally from a September 1978 issue of Bon Apetit that featured the recipes of the owners of the restaurant who then ran a cooking school in Tiburon."

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 6

ingredients

• Albondigas (Meatballs)

• 680.38 g ground beef
• 1 medium onion, diced
• 1 slice white bread, soaked in a small amount of
• milk
• 1 egg, beaten
• 59.14 ml fresh parsley, chopped
• 59.14 ml of fresh mint, chopped
• 29.58 ml fresh cilantro, finely chopped
• 14.79 ml dried oregano, crushed
• 2 garlic cloves, minced
• salt & freshly ground black pepper, to taste

• Sopa (Soup)

• 28.34 g about 3 dried red chilies (to taste) or 29.58 ml chili powder (to taste)
• boiling water
• 1 medium onion, diced
• 1 garlic clove, minced
• 2.46 ml cumin
• 2 ancho chilies (red, use as much "heat" as you like) (optional)
• 29.58 ml olive oil
• 236.59 ml tomato sauce
• 709.77 ml beef broth
• salt & freshly ground black pepper, to taste

directions

1. For albondigas:

2. Combine all ingredients in a large bowl.
3. Form into small balls.

4. For Sopa:

5. If using dried chilies, remove seeds and veins.Soak chilies in boiling water 10 minutes;drain and puree with onion, garlic,cumin and red peppers in blender or food processor.
6. Heat oil in a large saucepan over medium heat.
7. Add puree and cook about 1 minute.
8. Stir in tomato sauce and simmer 2 to 3 minutes.
9. Add broth; skim surface of soup if needed.
10. Increase heat and bring soup to a boil;add meatballs.
11. Reduce heat and simmer 30 minutes, covered, or until meatballs are cooked through.
12. Add salt and pepper to taste and serve immediately.
13. May be refrigerated and reheated or frozen.