Sopa De Albondigas

Recipe Ingredients

		Day gwhp32a
		Meatballs
1 lb	454g / 16oz	Ground beef - lean
12		Mint leaves
6		Cilantro; sprigs - chopped, include stems and le
2 tablespoons	30ml	Onion - chopped
2 tablespoons	30ml	Tomato; fresh - chopped
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Pepper
		Vegetables Broth & Pasta
4 cups	948ml	Beef broth - with rich flavor
1		Chayote; julienne cut - *
1 cup	110g / 3.9oz	Carrots - julienne cut
1/4 cup	59ml	Leek - white part only/slic
1/2 cup	118ml	Cabbage - shredded
1/2 cup	118ml	Pasta - shells or macaroni

Recipe Instructions

*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

Source:
Timber Crest Farms

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