Mexican Albondigas Soup
|Ground beef round||1 Pound|
|Chile powder||3⁄4 Teaspoon|
|Onion||1 Small, grated|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Condensed beef consomme||21 Ounce (Two 10.5 Ounce Cans)|
|Water||2 1⁄2 Can (25 oz) (Two Soup Cans)|
|Dry sherry||1⁄4 Cup (4 tbs)|
Mix together ground round, salt, chile powder, onion, bread crumbs, pine nuts and egg.
Shape into tiny meatballs about 1 inch or less in diameter.
Pour consomme, water, and bay leaf into a pan; cover and bring to a boil.
Add meatballs, a few at a time so that boiling is constant.
Reduce heat, cover, and simmer for 30 minutes.
Just before serving, remove the bay leaf and stir in the sherry.