Author Topic: Albondiga Soup  (Read 1234 times)

Offline scuzzy

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Albondiga Soup
« on: Nov 30, 2000, 01:01 PM »
SOPA de ALBONDIGA (Mexican Meatball Soup)

For those wishing my mom?s recipe:

Gather the ingredients-

 1-1/2 to 2 lbs of lean ground beef (the leaner the better)

 3 or 4 carrots

 3 or 4 celery sticks

 1 large whole yellow onion

 Oregano seasoning

 Garlic salt (not powder)

 Table salt & black pepper

 White flour

Prepare the ingredients-

1.  Slice the carrots diagonally into thin sections (no more than about 1/4? thick).

2.  Cut the celery sticks into thin sections (no more than about 1/4? thick).

3.  Cut the onion into about 8 to 10 sections, but don?t break it down any further.

4.  Season the ground beef with the table salt, black pepper, garlic salt, and the oregano (easy on the oregano, though, or it will be difficult to keep the meatballs together).

5.  Roll the ground beef into small meatballs, about 1? or so in diameter.  Keep in mind that the larger the meatballs, the longer the cooking time.

6.  Once you?ve rolled the meatballs, roll them in flour.  (Roll off any excess flour in your hands.)  This is an important step!  If you don?t flour the meatballs, they will break apart in the boiling water.

You?re ready to start cooking-

1.  Bring 4 to 5 qts of salted water to a boil.

2.  Add the onion, carrots and celery to the boiling water.  Add oregano to the water for taste.

3.  When the water begins boiling again, add the meatballs, then gently boil on a low flame for about an hour.  Stir occasionally.

Note:  Other ingredients may be added if you wish, such as potatoes, whole garlic, etc.

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