Servings
8 s
Ingredients
2173
- 1 1/2 pounds Ground beef
- 1 slice Bread
- 1 Egg
- 1
- 1 Clove garlic; minced
- 1 pinch Sage
- 1 pinch Black pepper
- 1 teaspoon Salt
- 1 Tomato; finely chopped
- Cilantro to taste
- 2 tablespoons Lard or oil
2174
- 1 quart Canned tomato
- 1/2 cup Red chile pulp -or-
- 2 tablespoons Chile powder or both
- 1 teaspoon Salt
- 1 pinch Oregano
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.