| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soup | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | sl | Bread |
| 1 | Egg | |
| 1 | Onion; minced | |
| 1 | Clove garlic; minced | |
| 1 | pn | Sage |
| 1 | pn | Black pepper |
| 1 | ts | Salt |
| 1 | Tomato; finely chopped | |
| Cilantro to taste | ||
| 2 | tb | Lard or oil |
| 1 | qt | Canned tomato |
| 1/2 | c | Red chile pulp -or- |
| 2 | tb | Chile powder or both |
| 1 | ts | Salt |
| 1 | pn | Oregano |
INSTRUCTIONS
FOR ALBONDIGAS FOR SOUP Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST) From: "Montiel Arredondo" <arredon1@pilot.msu.edu> Its snowing here in lovely *sarcasm rears its ugly head* Michigan, and I decided something warm is definitely in order. So, here goes something my mom used to make.. Albondigas: Soak bread in water, squeeze it dry, and mix with meat, egg, and seasonings. Shape meat into walnut-sized balls. Brown onion in 2T fat. Remove onion and reserve. Brown meatballs. After meat has browned, add reserved onion, tomato, more spices as above and cilantro to taste, and 4-6C boiling water. Simmer slowly for 1 1/2 hours. For Soup: Mash tomato through a sieve or in a blender. Bring to a boil in a large pan, adding enough water to make 2 quarts of liquid. Add chile pulp, salt and oregano. Boil down to about 3 pints liquid. Add albondigas, and simmer for about 1 hour. NOTE: we like anchos for this, but pasilla or other dried pepper soaked in hot (not boiling) water for about 30 minutes would work well. Discard water, and process till you get a nice paste. Any leftover can be frozen for later use. CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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