BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS)

BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS) image

Provided by BonniE !

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.