Sopa De Albondigas - Southwestern Meatball Soup

Submitted by Molly53

"A warm and comforting soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 6

ingredients

• 946.0 ml tomatoes (canned is fine)
• 473.18 ml beef stock
• 7.39 ml chili powder (store bought, Chili Powder or your own recipe)
• 4.92 ml salt
• 591.47 ml water, boiling
• 1 medium onion, chopped
• 29.58 ml oil

• Meatballs

• 453.59 g beef
• 226.79 g lean pork
• 1 slice dry bread
• 1 egg, beaten
• 1 garlic clove, peeled and minced
• 1.23 ml dried mint
• 1.23 ml sage
• 1.23 ml black pepper
• 4.92 ml salt

directions

1. Mash tomatoes or whirl in food processor.
2. Add stock, chili powder, salt and water; boil down about a quarter.
3. Grind beef and pork together twice.
4. Dip dried bread in water, squeeze dry and add to meat.
5. Add remaining ingredients and mix thoroughly.
6. Brown onion in oil; remove onion.
7. Shape meat mixture in balls the size of marbles and brown lightly in oil.
8. Add to soup and simmer for an hour.