Sunday, November 4, 2012


Albondigas is a Mexican meatball Soup, I normally put cooked rice in the meatballs, but tonight I had some left over crisp Tortillas, so I made a little change. It is very good. Served with fresh, wormed corn tortillas.

1 pound ground beef
3 eggs, lightly beaten
½ small red onion, minced
½ cup tortilla chips, crushed
 4 tablespoons cilantro, chopped
1 tablespoon dried oregano. (I prefer Mexican oregano )
1 teaspoon salt
1 teaspoon cumin
½ teaspoon black pepper, fresh ground
6 or 7 cups beef broth
1 can ( 1 pound) tomatoes with juice
2 teaspoons sugar
1 teaspoon red pepper flakes
2 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1 bay leaf

In a mixing bowl, stir together the beef, eggs, tortilla chips, cilantro, oregano, salt, cumin, and pepper. Cover and refrigerate for 1 hour. In a deep 10" Dutch oven, over 15 to 18 charcoals, add stock, tomatoes, crushing them with a wooden spoon, along with the sugar, red pepper flacks, carrots, celery, onion, and bay leaf. Bring to a boil. Moistening your hands with cold water, form into 1½" in diameter balls. As you form them, slip them carefully into simmering broth, Cover and cook until meatballs are cooked, and the vegetables are tinder. about. 45 minutes to 1 hour. Dis card the bay leaf, taste the soup for seasoning and add salt to taste. Serve.

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