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Ingredientes
- 1 1/2 lb Grnd beef
- 1 slc Bread
- 1 x Egg
- 1 x Onion, chopped
- 1 x Clove garlic, chopped
- 1 pch Sage
- 1 pch Black pepper
- 1 tsp Salt
- 1 x Tomato, finely minced Cilantro to taste
- 2 Tbsp. Lard or possibly oil
- 1 quart Canned tomato
- 1/2 c. Red chile pulp -or possibly-
- 2 Tbsp. Chile pwdr or possibly both
- 1 tsp Salt
- 1 pch Oregano
Direcciones
- Its snowing here in lovely*sarcasm rears its ugly head* Michigan, and I decided something hot 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 in reserved onion, tomato, more spices as above and cilantro to taste, and 4-6C boiling water. Simmer slowly for 1 1/2 hrs.
- For Soup: Mash tomato through a sieve or possibly in a blender. Bring to a boil in a large pan, adding sufficient water to make 2 qts of liquid.
- Add in chile pulp, salt and oregano. Boil down to about 3 pints liquid. Add in albondigas, and simmer for about 1 hour.
- NOTE: we like anchos for this, but pasilla or possibly other dry pepper soaked in warm (not boiling) water for about 30 min would work well. Throw away water, and process until you get a nice paste. Any leftover can be frzn for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 169 | 62% |
| Total Fat 18.78g | 23% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 878mg | 37% |
| Potassium 497mg | 14% |
| Total Carbs 9.31g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.7g | 2% |
| Protein 17.18g | 27% |
