SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

Sopa de Albondigas (Mexican Meatball Soup) image

Provided by barbara lentz

Time 35m

Number Of Ingredients 15

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1 bunch cilantro
6 c chicken stock
2 Tbsp worcestershire sauce
8 oz tomato sauce
1 small onion chopped
4 clove garlic minced
2 tsp salt
1 large russet potato cut into matchstick pieces
1 c canola oil
1 lb ground beef
3 slice white bread crusts removed
1 large egg
2 Tbsp heavy cream
2 Tbsp capers
salt and pepper

Steps:

1. Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
2. In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
3. Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
4. Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
5. Place the soup into bowls and top with the fried potato and cilantro