CALDO DE ALBONDIGAS

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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

2 large yellow onions, diced
1 -2 tablespoon vegetable oil
1 (14 ounce) can tomatoes
4 -5 green chili peppers, roasted, peeled, seeded and chopped
1 -1 1/2 quart beef stock
1/4 teaspoon cumin
salt
pepper
3 corn tortillas
1 lb lean ground beef
1 egg, beaten
2 garlic cloves, minced
fresh cilantro (to garnish)

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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