SOPA DE ALBONDIGAS

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Sopa de Albondigas image

This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

Provided by CCLady

Categories     Meat

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 (10 1/2 ounce) cans beef broth
1 (6 ounce) can tomato paste
2 medium potatoes, peeled & cubed
2 medium carrots, sliced
1 beaten egg
1/4 cup finely snipped cilantro or 1/4 cup parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb ground beef
1/4 cup long grain rice, uncooked

Steps:

  • In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  • Stir in water, broth and tomato paste.
  • Bring to a boil; add potatoes and carrots.
  • Simmer 5 minutes.
  • Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  • Add ground beef and rice and mix well.
  • Form into 1-inch meatballs.
  • Add, a few at a time, to the simmering soup.
  • When all meatballs are added, bring soup back to boiling.
  • Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

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