We used to frequent a little Mexican restaurant when we lived in California many years ago, and they served their signature Albondigas Soup. It was just a little Mom and Pop restaurant but they had the best Mexican Food we ever ate. Their soup was our favorite and we ordered it every time we went there. I tried to get the...
Provided by BonniE !
Categories Other Soups
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. Make the meatballs first. In a large mixing bowl combine the lean ground beef, beaten egg, garlic, bread crumbs, pine nuts, salt and pepper and mix with your hands. I make a long rope of the beef on the cutting board about one inch high and then I cut slices about 1/2 inch wide. Take each slice and roll it into a meatball about one inch in diameter. This technique helps to have more uniform slices. Place all the balls in a bowl in the refrigerator.
- 2. Make the soup and add to a large soup pot, the tomatoes, beef broth, water, potatoes, carrots and onion. Add the chili powder, bay leaf, cilantro, salt. Mix well and bring to a boil and simmer until carrots are tender. You should see an orange ring begin to form around the pan from the chili powder. Add more if you like it hotter.
- 3. Add the meatballs a little at a time to the soup so it doesn't stop boiling, Don't boil on too high heat or it will tear up your meatballs. Simmer meatballs 30 minutes.
- 4. Add sherry before serving and stir gently. Put a dash of tobasco in each bowl before serving. Enjoy!
- 5. Cook's Tip: The original recipe I created was a clone of the restuarant's recipe, and it did NOT have carrots, onions and potatoes in it. It was a true meatball soup. I added those vegetables later to make a more hearty soup.
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