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Albondigas Soup (Meatball Soup)
30 minutes
Cook Time
8
Serves
0
Reviews (0)
30 minutes
Cook Time
8
Serves
0
Reviews (0)
Ingredients
FOR ALBONDIGAS
FOR SOUP
Preparation
- Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST) From: "Montiel Arredondo" <> Its snowing here in lovely *sarcasm rears its ugly head* Michigan, and I decided something warm is definitely in order.
- So, here goes something my mom used to make..
- 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.
- NOTE: we like anchos for this, but pasilla or other dried pepper soaked in hot (not boiling) water for about 30 minutes would work well.
- Discard water, and process till you get a nice paste.
- Any leftover can be frozen for later use.
- CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list.
- Downloaded from Glens MM Recipe Archive, G Internet.
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (336g)
Total Calories
585
Calories from Fat
423
% Daily Value *
Total Fat
47.03 mg
Saturated Fat
17.70 mg
89 %
Trans Fat
11.22 mg
Cholesterol
157.05 mg
48 %
Total Carbohydrate
10.67 mg
3 %
Dietary Fiber
2.78 mg
11 %
Protein
29.52 mg
42 %
Potassium 768.48 mg
Sugars
7.89 mg