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Meatball Soup |
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Serves: 4 Print this Recipe(Sopa de Albondigas) Category: Pork and Beef Soups Small, well-seasoned meatballs with a touch of fresh mint are simmered in this traditional soup which is often found in the state of Jalisco and in northern Mexico. Sometimes the meatball mixture contains rice. A squirt of fresh lime juice is the key to the finished flavor. 1/2 pound lean ground beef 2 tablespoons finely ground dried bread crumbs 1 tablespoon minced onions, plus 1/2 medium onion, sliced 1 clove garlic (medium), minced 1 tablespoon finely chopped fresh mint 1 teaspoon ground ancho or pasilla chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt, or to taste 1 large egg 2 tablespoons olive oil or vegetable oil 1 (14 1/2-ounce) can beef broth 1 1/2 cups canned fat-free reduced-sodium chicken broth 1 cup canned peeled diced tomatoes with juices 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1 medium carrot, peeled and thinly sliced 1 rib celery, thinly sliced crosswise 2 tablespoons coarsely chopped fresh cilantro Lime wedges 1. In a large bowl, mix together the ground beef, bread crumbs, onion, garlic, mint, chili powder, cumin, salt, and egg. Form the meat into small meatballs. 2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat and cook the meatballs, turning frequently, until lightly browned, about 6 minutes. Reserve off heat. 3. Heat the remaining tablespoon of oil in a large saucepan over medium heat and cook the sliced onion until limp, about 3 minutes. Add the remaining ingredients except the lime wedges. Add the reserved meatballs. Bring the soup to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 15 to 20 minutes. Serve with lime wedges. 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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