Sopa De Albondigas
|Canned tomatoes||2 Pound (2 Cans, 1 Pound Each / 4 Cups)|
|Beef bouillon||2 Cup (32 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Ground beef||1 Pound|
|Lean pork||1⁄2 Pound, ground|
|Dry bread slice||1|
|Egg||1 , beaten|
|Garlic||1 Clove (5 gm), minced|
|Crumbled dried mint||1⁄4 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Onion||1 Medium, chopped|
|Cooking oil||2 Tablespoon|
Force tomatoes through a sieve.
Add bouillon, chili powder, 1 teaspoon salt, and the water.
Bring to boil and boil until about one fourth of the liquid is evaporated.
Dip bread into cold water, squeeze dry, and add to meat.
Add remaining salt and other ingredients except onion and oil.
Mix lightly but thoroughly.
Brown onion in the oil; discard onion.
Shape meat mixture into 3/4-inch balls and brown in the hot oil.
Add to soup mixture, cover and simmer for 1 hour.