Albondigas Soup (2) Collection

Supa de Albondigas
Albondigas Soup

Supa de Albondigas (Meat Ball Soup)

1 large can whole tomatoes
1 quart water
2 - 3 cloves garlic
2 onions, chopped
2 fresh green chiles, chopped and seeded
1 Tablespoon lard or cooking oil
1 teaspoon red chile powder, hotness to taste
1/2 teaspoon dried crushed oregano
dash of salt
dash of cayenne pepper (or to taste)
1/2 pound ground beef
1/2 pound pork sausage
1 cup masa flour (or cornmeal if you cant find the masa)
2 eggs
green stuffed olives (for optional filling)
hard boiled egg (for optional filling)
chopped green chile (for optional filling)

Put tomatoes and water in a large pot, and bring to a boil. Saute the
garlic, one onion and one chopped, seeded chile in oil. Add the red chile
powder and 1/2 cup of the tomato water to the sauteed vegetables. Stir
until smooth and add to the soup. Add 1/4 teaspoon of oregano, the salt
and the cayenne. Allow to simmer while you make the albondigas

To make albondigas (meat balls) combine the meat, the other onion, the
other seeded and chopped chile, 1.4 tsp oregano, salt, masa (or corn
meal), and eggs. Mix by hand for at least 10 minutes until everything is
incorporated and smooth. Form meatballs the size of walnuts, (and add
fillings if desired) and drop into the soup. Simmer for another hour, or
until meatballs are done. Serve soup in large bowls, with a good rustic
bread, salad and fresh salsa. Makes about 8 servings

Albondigas Soup

broth:
6 cans (14.5 ounces each) beef broth (not the condensed kind)
large jar green chili salsa
1 onion, chopped
1 (28 ounce) can tomatoes, crushed or diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper (or to taste)
1/2 cup raw rice

meatballs:
1 pound ground chuck
1/4 pound pork sausage
1 medium onion, chopped
1 egg, beaten
1/2 teaspoon salt
dash freshly ground black pepper
dash granulated garlic powder (not garlic salt)
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup masa harina (or cornmeal)

Mix together the beef broth, salsa, onion, tomatoes, dried basil, oregano,
and 1/4 teaspoon pepper. Bring to a boil and simmer 20 minutes, while you
make the meatballs. Combine ground chuck, sausage, the chopped onion, egg,
salt, dash of freshly ground black pepper, garlic powder, milk, fresh
basil, and cornmeal, and mix well. Form into bite-size meatballs. Add
meatballs and rice to the broth. Simmer, covered, very slowly for 1 to 1
1/2 hours. Makes 8 -10 servings



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