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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