Sopa De Albondigas - Southwestern Meatball Soup

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

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  quart tomatoes (canned is fine)
• 2  cups  beef stock
• 1 1⁄2 teaspoons chili powder (store bought, Chili Powder or your own recipe)
• 1  teaspoon salt
• 2 1⁄2 cups water, boiling
• 1  medium onion, chopped
• 2  tablespoons  oil

• Meatballs

• 1  lb beef
• 1⁄2 lb  lean pork
• 1  slice  dry bread
• 1  egg, beaten
• 1  garlic clove, peeled and minced
• 1⁄4 teaspoon dried mint
• 1⁄4 teaspoon sage
• 1⁄4 teaspoon black pepper
• 1  teaspoon 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.