Soup Cookbook

Directions

• Date: Sat, 17 Feb 1996 15:15:58 -0500 (EST) From: “Montiel Arredondo”
• msu.edu> Its snowing here in lovely *sarcasm rears its ugly head* Michigan, and I decided something warm is definitely in order.
• So, here goes something my mom used to make.
• .
• Albondigas: Soak bread in water, squeeze it dry, and mix with meat, egg, and seasonings.
• Shape meat into walnut-sized balls.
• Brown onion in 2T fat.
• Remove onion and reserve.
• Brown meatballs.
• After meat has browned, add reserved onion, tomato, more spices as above and cilantro to taste, and 4-6C boiling water.
• Simmer slowly for 1 1/2 hours.
• For Soup: Mash tomato through a sieve or in a blender.
• Bring to a boil in a large pan, adding enough water to make 2 quarts of liquid.
• Add chile pulp, salt and oregano.
• Boil down to about 3 pints liquid.
• Add albondigas, and simmer for about 1 hour.
• NOTE: we like anchos for this, but pasilla or other dried pepper soaked in hot (not boiling) water for about 30 minutes would work well.
• Discard water, and process till you get a nice paste.
• Any leftover can be frozen for later use.
• CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list.
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.