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Sopa De Albondigas

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  Canned tomatoes 2 Pound (2 Cans, 1 Pound Each / 4 Cups)
  Beef bouillon 2 Cup (32 tbs)
  Chili powder 1 1⁄2 Teaspoon
  Salt 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
  Pepper 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.
Combine meats.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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