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Cook'n in Mexico |
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Creamy Onion and Meatball Soup |
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Serves: 4 Print this Recipe(Crema de Cebolla con Albondigas) Category: Puréed Soups Makes 4 to 6 servings There is no cream in this unique puréed soup adapted from a cookbook, The Food and Drink of Mexico by George C. Booth. He wrote that the soup originated in the city of Puebla and was called Sopa de Crema. My version is slightly different, in that I sauté the onions before boiling them to enhance the flavor, I use a mixture of ground beef and pork for the meatballs, and add masa harina to thicken the broth. The soup is unusual and quite delicious. 1 slice white bread 1 tablespoon milk 1 large egg, beaten 1/2 pound lean ground beef or pork, or a mixture of the two 1/4 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper, or to taste 2 tablespoons unsalted butter 2 large white onions, finely chopped 1 tablespoon masa harina, (flour for corn tortillas) 4 cups chicken broth, canned or homemade 2 tablespoons chopped fresh flat-leaf parsley or cilantro 4 teaspoons sherry 1. In a small bowl soak the bread in the milk and mash with a fork. Mix in the beaten egg. With clean hands, mix in the meat, oregano, salt, and pepper. Form into small (about 1-inch) meatballs. Reserve on a plate. 2. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring, 2 minutes. Add 1 cup of water, cover, reduce heat to low, and simmer until the onions are very tender, about 15 minutes. 3. Transfer the onion mixture to a blender or a processor. Add the masa harina and 2 cups of the chicken broth. Purée until smooth. 4. Return the soup to the saucepan. Add the remaining 2 cups of chicken broth. Bring to a boil. Drop in the meatballs and parsley. Cook, partially covered, stirring occasionally, until the meatballs are completely cooked through, 18 to 20 minutes. Adjust seasoning. Stir in the sherry. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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