"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

Meatball Soup (Albondigas en Caldo) Recipe

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This recipe for Meatball Soup (Albondigas en Caldo), by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Stevens
Added: Friday, January 6, 2006


2 lbs. ground round or other lean ground beef
1 egg
1/2 cup Quaker dehydrated masa flour (masa harina) mixed with 4 tbsp warm water to make a small amount of dough
1 tsp salt
1/2 tsp pepper
2 tbsp vinegar
2 tbsp lard
2 tbsp flour
1 1/2 quarts well-seasoned chicken stock
2 green onions cut into 1/2-inch pieces
1 4 oz. can mild green California chiles
1 cup ripe unpeeled chopped tomatoes
1/4 cup tomato sauce
4 garlic cloves, finely mashed
1/4 cup fresh mint leaves or 1 tbsp dry mint leaves
1/4 cup fresh cilantro leaves and some stems

Mix meat, egg, masa harina dough, salt, pepper, and vinegar and knead to the consistency of soft dough. Make meatballs the size of a ping-pong ball and place on a cookie sheet. Set aside.
In a large kettle melt lard, add flour and brown lightly to make a roux. Now add the chicken stock, the green onions, chiles, chopped tomatoes, tomato sauce, garlic, mint leaves, and cilantro leaves and stems. Boil and then lower heat to a simmer. Correct seasoning.
While broth is simmering drop in meat balls carefully and poach for 30 minuets over low heat, covered.
Serve in soup bowls or soup plates with about a cupful of broth. These meatballs can be cooked in advance and stored in the refrigerator until ready to reheat. They freeze well.




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