Meatball Soup (Sopa De Albondigas)
This spicy Mexican soup is traditionally served with hot tortillas. A clear consomme base may be substituted for the tomato one used here and 1/2 teaspoon of hot chilli powder may be substituted for the chilli pepper.
Ingredients
- 1 oz Butter
- 1 Onion chopped
- 2 Small dried hot red chillis crumbled
- 1/2 tsp Dried oregano
- 2 lb Tomatoes blanched, peeled and pureed
- 2 pints Water
- 1 1/2 tsp Salt
for the meatballs
- 12 oz Minced ground beef
- 4 Tbs Cooked rice
- 1 Small onion grated
- 1 Small egg
- 1/4 tsp Ground cumin
- 1 tsp Finely chopped coriander leaves
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan. Add the onion and fry until it is soft.
- Stir in the chillis and oregano and cook for 30 seconds. Stir in the tomatoes and water and add the salt. Bring to the boil and cook, uncovered, for 1 hour, or until the liquid has reduced by about half.
- Meanwhile, combine all the meatball ingredients in a large bowl. Using your hands, roll the mixture into small, walnut-sized balls. Add the balls to the soup.
- Reduce the heat to low, cover and simmer the soup for 40 minutes, or until the meatballs are cooked through.
- Transfer the mixture to a warmed tureen and serve at once.
Calories: 255 kcal
Carbohydrates: 14 g
Protein: 13 g
Fat: 17g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 676 mg
Potassium: 642 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1570 IU
Vitamin C: 45 mg
Calcium: 49 mg
Iron: 1 mg