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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sopa de Albondigas (my mom's Mexican meatball soup) Recipe

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This recipe for Sopa de Albondigas (my mom's Mexican meatball soup) is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Albondigas:
1 lb. lean ground beef
1/2 c. white rice
2 tbsp. finely chopped peppermint leaves
1 tsp. onion chopped into small pieces
1/2 tsp. salt
1/4 tsp. black pepper

Soup:
8 c. chicken broth (or water with 4-6 chicken bullion cubes)
1 tsp. dried oregano
1 stalk of celery chopped in small pieces
1/2 onion chopped
1 tomato diced
1 large zucchini cut into small cubes
Salt to taste
Directions:
Directions:
Albondigas:
Mix all the ingredients and make meatballs the size of golf balls.

Soup:
In a large pot combine chicken broth & add all the ingredients except for the zucchini. Bring to a boil and let simmer for 10 minutes. Add the meatballs one by one and let simmer for 15 minutes. Add the zucchini and cook for 10 more minutes.
Personal Notes:
Personal Notes:
Serving suggestions: garnish with chopped green onions and chopped cilantro. Also good with corn tortillas. Makes 6 - 8 servings

 

 

 

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