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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

Albondigas Soup Recipe

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This recipe for Albondigas Soup is from The Family 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:  
Soup:
2 tbsp oil
1/2 cup minced onion
2 cloves garlic, minced
1 (8oz) can stewed tomatoes, chopped
3 qts boiling water
1/2 cup instant masa or cornstarch, mixed with small amount of cold water.
Meatballs
chopped cilantro


Meatballs:
3 slices white bread, crusts removed
1/3 cup very hot milk
1 1/2 lbs lean ground beef
1/2 cup rice
1/2 cup minced inion
2 cloves garlic, minced
1 egg, slightly beaten
1 tsp. ground cumin
2 tsp. salt
1 tsp. black pepper
Directions:
Directions:
Soup:
Heat oil in large sauce pan. Add onion and garlic and sauce for about 5 mins. Add tomatoes, bring to a boil and boil 5 min. Add water and masa mixture. Boil for about 10 min.
Prepare meatballs. Drop meatballs one by one into boiling broth. Cook at medium heat until rice in meatballs is tender. Turn off heat and skim some of the fat off top with large spoon. Serve soup topped with chopped cilantro.

Meatballs:
Soak bread in milk. Place ground beef in bowl. Add soaked bread, rice, onion, egg, cumin, salt, and pepper. Mix well with hands and form into small meatballs.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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