Title: Sopa De Albondigas
Categories: Soup Beef Ethnic
Yield: 6 Servings
| MEATBALLS |
| 1 | lb | Ground beef; lean |
| 12 | | Mint leaves |
| 6 | | Cilantro; sprigs, chopped, include stems and leaves |
| 2 | tb | Onion; chopped |
| 2 | tb | Tomato; fresh, chopped |
| 1/2 | ts | Salt; or to taste |
| 1/4 | ts | Pepper |
| VEGETABLES, BROTH & PASTA |
| 4 | c | Beef broth;with rich flavor |
| 1 | | Chayote; julienne cut, * |
| 1 | c | Carrots; julienne cut |
| 1/4 | c | Leek; white part only/sliced |
| 1/2 | c | Cabbage; shredded |
| 1/2 | c | Pasta; shells or macaroni |
*Chayote is also called Mirlaton or Huisquil, and is a type of squash.
Make the meatballs: Mix all ingredients and shape into 3/4" meatballs.
Bring the broth to a low simmer and add the vegatables. Add the meatballs
and top them with the paste. Cover and simmer over low heat for 30 minutes.
Serve hot in bowls, with tortillas. Note: I like to make my own beef broth
for all recipes, but particularly for this one, as it needs a rather strong
broth. This recipe is from the book False Tongues and Sunday Bread, by
Copeland Marks. Barb Day