albondigas (mexican meatball soup) Recipe


Albondigas (Mexican Meatball Soup)2 bunches scallions, chopped2 tablespoons vegetable oil1 (7 ounce) can chopped green chiles1 (28 ounce) can broken tomatoes1 tablespoon Mexican oregano1 teaspoon garlic powder1/2 to 1 teaspoon salt8 dried mint leaves1 teaspoon ground cumin1 quart water2 pounds very lean hamburger2 eggs1/2 cup flour1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon garlic powderSauté onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes.While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1-inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes.Makes 8 servings.Some place hot cooked rice in the soup bowl before ladling soup into the bowl.

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