Albóndigas with Beef- and- Tortilla Meatballs

Albóndigas with Beef- and- Tortilla Meatballs
The Mexican word albóndigas refers both to the savory meatballs and the vegetable soup in which they are cooked and served. Ground (minced) pork or turkey may he substituted the beef. Serve with warm corn tortillas
James Jones
Meatball Ingredients…….
2 lb (1000 g) lean ground (minced) beef
4 eggs, lightly beaten
1 small red (Spanish) onion, finely chopped or ¼ cup dried onion
1 ½ cup (6 oz/180 g) crushed tortilla chips
8 tablespoons finely chopped fresh cilantro (fresh coriander), optional
2 Tablespoon dried oregano
2 teaspoon seasoned salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
Soup Ingredients……..
10 cups of chicken stock (1 bullion
cube per cup of water)
2 can (1 lb/500 g) tomatoes with their juice
4 teaspoons sugar
1 teaspoon red pepper flakes
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 onion, coarsely chopped
2 bay leaf
Cooking and Serving Directions
In a mixing bowl, stir together the beef, eggs, onion, tortilla chips, cilantro, oregano, salt, cumin and pepper.
Cover tightly and refrigerate for 1 hour.
Moistening your hands with cold water, form the beef mixture into balls 1inches in diameter and fry in oil until done.
Put the stock in a large saucepan.
Add the tomatoes, crushing them slightly with a wooden spoon, along with the sugar, red pepper flakes, carrots, celery, onion and bay leaf.
Bring to a boil and reduce the heat to a simmer.
Add meatballs, cover and simmer gently until the meatballs are heated through and the vegetables are tender, about 20 minutes.
Discard the bay leaf.
Taste the stock and adjust the seasoning.
Ladle into warmed bowls and serve.
Anthony's Pinto Bean Soup
Marsha Jones
Ingredients:
2 cups dried pinto beans
1 onion, chopped
7 slices bacon
14 3/4 oz Italian ready-cut tomatoes
1 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper
8 cups water
8 beef bouillon cubes
Instructions:
Place all ingredients in large pot. Cook over medium high until it comes to a boil. Reduce heat and allow to simmer for 1 1/2 hours or until beans are tender. Serve topped with shredded cheddar cheese.