"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Elin's (and Kyla's) Sopa de Albondigas Recipe

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This recipe for Elin's (and Kyla's) Sopa de Albondigas, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Lewis


1/2 lb of ground beef  & 1/2 lb of ground pork (or I just use all ground turkey, since it it leaner)
1/3 cup raw rice (or 1/2 to 3/4 cup cooked rice if you have leftovers)
1 Tbsp fresh chopped cilantro - I actually do the version with mint which works better with the pork and/or turkey, and Mary doesn't like cilantro so much
1 clove garlic minced
1 tsp red chile
1 small onion minced
1 Tbsp dried bread crumbs
1 egg slightly beaten (or egg whites if you want a "lighter" version)
3 cups water and 3 bouillon cubes (chicken for the turkey, beef for the beef/pork combo) - or just chicken broth or beef stock
2 cups diced peeled potatoes
1/2 to 1 chopped onion (some people don't like so much onion)
1/4 tsp black pepper
1 cup thinly sliced carrots
1/2 cup diced celery

Mix all ingredients for meatballs in bowl and shape into small-size balls. Then in a large pot, saute onions, dissolve bouillon in hot water and add it and all other soup ingredients. Bring to boil. Drop meatballs, one by one into boiling water and cook on medium heat for 45 minutes or until meat is done. (Add water as needed but broth should be kind of "thick" - since it it meant to be a hearty soup full of gusto!)
Garnish with fresh cilantro leaves or fresh salsa (lots of tomatoes!) - some recipes call for adding 1/2 can of tomato sauce to the soup stock - but if you want a fresher/lighter version go with the fresh salsa.

Personal Notes:
Personal Notes:
Another recipe from my Bridal Shower Recipe Book. I was glad to have it, as Elin couldn't find it. So please enjoy in honor of Elin and Kyla.




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