"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

Contributor:  
Contributor:  
Linda Stevens
Added: Friday, January 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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