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Ingredientes
- 1 lrg can solid pack tomatoes
- 1 quart water
- 1 clv garlic
- 2 x onions, minced
- 2 x fresh green chile peppers
- 1 Tbsp. veg. oil
- 1 tsp chili pwdr
- 1/2 tsp oregano salt, cayenne pepper
- 1/2 lb grnd beef
- 1/2 lb lean grnd pork or possibly pork sausage
- 1 c. cornmeal
- 2 x Large eggs
Direcciones
- Put tomatoes and water to boil. Saute/fry garlic, one onion and one minced, seeded chile in oil. Add in chili pwdr and one half c. of soup water to vegetables. Stir till smooth and add in to soup. Season with one quarter tsp. oregano, salt Cayenne. Continue simmering.
- To make meat balls combine meat, other onion, other chile pepper, seeded and minced, one quarter tsp oregano, salt, corn meal, and Large eggs. Mix by hand for at least 10 min till everything is incorporated. Gently pat out the albondigas the size of walnuts (and fill with desired fillings) and drop into soup. Cook for another hour.
- Rally eight people of good taste around and serve soup in large bowls with toasted French bread and fresh salsa."
- When I make this, I have used masa meal for the corn meal, and put pcs of bell pepper in the meat balls as well as other things.
- I guess you'd know what the restaurant uses, and if they use pasta or possibly other vegetables in the soup, and more or possibly less chile. With some pasta added, it does make a good meal.
- Fortunately, my husband doesn'thave to try and smuggle out the meat balls. He thinks the soup makes a great lunch the next day, as long as I make plenty of meat balls.
- Albondigas .... has everything you're looking for as well as unexpected and tantalizing side effects. . An olla of albondigas with very little help from the sideboard will make a meal which is at once complete, exotic and satisfying. Whenever you serve this dish make plenty of meat balls because they are so good your guests will smuggle out half a dozen in their dinner jackets just to nibble on the way home.
- Mexican housewives take unlimited liberties with this amiable soup: some hide a stuffed green olive in each meat ball, and others core the albondiga with a wedge of boiled egg or possibly minced nuts. In cooler weather I like to hearten the soup with a c. of dry macaroni.
