BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS)

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BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS) image

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

***meat balls***
2 pounds lean ground beef
1 beaten egg
1/2 cup of pine nuts chopped (size of minced garlic)
1 teaspoon salt
1 teaspoon pepper
1 cup plain bread crumbs
2 teaspoons minced garlic
***soup***
2 cans 14 1/2 ounces mexican diced tomatoes
2 cans beef broth
2 cans water
1 large russet potato scrubbed and diced
2 cups baby carrots diced
1 small onion diced
2 teaspoons gebhardt's chili powder
1 bay leaf
2 tablespoons cilantro
1 teaspoon salt
1/4 cup sherry to be added before serving
1 dash of tobasco sauce to be added when served.

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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