CALDO DE ALBONDIGAS
A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.
Provided by PaulaG
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, warm the oil and saute onions over medium low heat.
- Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
- Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
- Cut the tortillas into fine silvers and mince.
- In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
- Shape into tiny meatballs and drop into the pot of soup.
- Continue to cook on medium low until meatballs float to the top.
- Serve in individual bowls garnished with fresh cilantro.
Nutrition Facts : Calories 248.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 80.1, Sodium 670.1, Carbohydrate 15.9, Fiber 2.9, Sugar 5.5, Protein 20.5
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