Sopa De Albondigas ( Meatballs In Broth)

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1/2 medium onion, diced
• 1 slice bread, soaked in a small amount of
• milk
• 1 egg, beaten
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon dried oregano, crushed
• 2 garlic cloves, minced
• salt & freshly ground black pepper, to taste
• 1 ounce about 3 dried red chilies (to taste) or 2 tablespoons chili powder (to taste)
• boiling water
• 1 medium onion, diced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 2 ancho chilies (red, use as much "heat" as you like) (optional)
• 2 tablespoons olive oil
• 1 cup tomato sauce
• 3 cups beef broth
• salt & freshly ground black pepper, to taste

Recipe

• 1 for albondigas:
• 2 combine all ingredients in a large bowl.
• 3 form into small balls.
• 4 for sopa:.
• 5 if using dried chilies, remove seeds and veins.soak chilies in boiling water 10 minutes;drain and puree with onion, garlic,cumin and red peppers in blender or food processor.
• 6 heat oil in a large saucepan over medium heat.
• 7 add puree and cook about 1 minute.
• 8 stir in tomato sauce and simmer 2 to 3 minutes.
• 9 add broth; skim surface of soup if needed.
• 10 increase heat and bring soup to a boil;add meatballs.
• 11 reduce heat and simmer 30 minutes, covered, or until meatballs are cooked through.
• 12 add salt and pepper to taste and serve immediately.
• 13 may be refrigerated and reheated or frozen.