Albondigas Soup (Meatball Soup) Recipe

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   Its snowing here in lovely*sarcasm rears its ugly head* Michigan, and I decided something hot is definitely in order.

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   So, here goes something my mom used to make..

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   Albondigas: Soak bread in water, squeeze it dry, and mix with meat, egg, and seasonings.

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   Shape meat into walnut-sized balls.

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   Brown onion in 2T fat.

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   Remove onion and reserve.

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   Brown meatballs.

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   After meat has browned, add in reserved onion, tomato, more spices as above and cilantro to taste, and 4-6C boiling water.

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   Simmer slowly for 1 1/2 hrs.

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    For Soup: Mash tomato through a sieve or possibly in a blender.

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    Bring to a boil in a large pan, adding sufficient water to make 2 qts of liquid.

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    Add in chile pulp, salt and oregano.

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    Boil down to about 3 pints liquid.

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    Add in albondigas, and simmer for about 1 hour.

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    NOTE: we like anchos for this, but pasilla or possibly other dry pepper soaked in warm (not boiling) water for about 30 min would work well.

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    Throw away water, and process until you get a nice paste.

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    Any leftover can be frzn for later use.

* Per serving · 4 servings · Values may vary.