AUTHENTIC SOPA DE ALBONDIGAS
My grandmother's recipe has finally found it's way to my hands! YAY I made this and it is the absolute best Albondigas I've ever had... The only difference between the torn and worn recipe my Nana gave me and this one...I've translated to English and Americanized/Modernized some of the measurements. It's AUTHENTIC, too! None...
Provided by Melissa Baldan
Categories Beef Soups
Number Of Ingredients 27
Steps:
- 1. Mix all meatball ingredients together and form balls using 3 tablespoons mixture. Place, covered, in fridge until ready to cook.
- 2. In a small saucepan place the dried chilies, garlic cloves and tomato and fill with water until all are completely covered. Boil on medium high for 10-15 minutes.
- 3. In a large stockpot, heat oil and sautee onions for 2 minutes Add carrots, water, cumin, all bouillon, chayote, potatoes and green beans.
- 4. While the soup is heating, drain the chili mixture and put in blender with 2 cups fresh water. Blend until all is incorporated and smooth.
- 5. Using a fine mesh strainer, strain the blended mixture into the stock pot. (This can be tricky because the skin and seeds will get stuck so you'll need to be patient and not dump all the mixture at once. You should do it about 1/3 at a time, rinsing the strainer in between.)
- 6. Once all the chili mixture has been strained to stock stir well and bring to a boil. Add salt as needed at this point. Reduce to medium and cook for 15 minutes.
- 7. Reduce heat to medium low. Add in the meatballs, one at a time. Gently stir making sure the meatballs are covered. Place a lid on the stock pot and cook for 30 minutes.
- 8. Serve the soup with chopped cilantro and a lime wedge.
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