Recipe Archives->Mexican->Albondigas 09

Albondigas - Meat Ball Soup
Serves 8

1 large can solid pack tomatoes
1 qt. water
2 to 3 cloves garlic
2 onions, chopped
2 fresh green chile peppers
1 tablespoon cooking oil
1 tsp chili powder
1/2 tsp oregano
 salt, cayenne pepper
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal or masa flour
2 eggs

Put tomatoes and water to boil.  Saute garlic, one onion and one
chopped, seeded chile in oil.  Add chili powder and one half cup
of soup water to  vegetables. Stir until smooth and add to soup.
Season with one quarter teaspoon oregano, salt Cayenne.  Continue
simmering.  

To make meat balls combine meat, other onion, other chile pepper,
seeded and chopped, one quarter tsp oregano, salt, corn meal, and
eggs.  Mix by hand for at least 10 minutes until everything is
incorporated.  Gently pat out the albondigas the size of walnuts
(and fill with desired fillings - a stuffed green olive, a wedge
of boiled egg or chopped nuts) and drop into soup.  Cook for another
hour.

Serve soup in large bowls with toasted French bread and fresh salsa.

Printable version: albondigas09.txt.