So this poor site has laid dormant for such a long time, I figured I'd give it a kick in the pants and post my FAV-O-RITE recipe for Sopa de Albondigas.
This recipe came from a cheesy Mexican cookbook of my mother's (that included things like "Tamale Pie" and what-not) and is the only recipe in the entire cookbook that isn't completely lame.
I love this soup so much, and Phoebe enjoyed it too when I made it last week.
It's easy, delicious and cheap. "How bad could that be?"
1 medium onion, chopped
1 clove garlic, minced (I always use more)
2 T. cooking oil
4 cups water
2 10.5 oz. cans condensed beef broth (I usually use 1 beef, 1 chicken)
1 6 oz. can tomato paste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 beaten egg
1/4 cup chopped cilantro (I also add 1/4 c. chopped mint)
1 teaspoon salt
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 lb. ground beef
1/4 cup long grain rice
**Note: I usually also add a healthy dash of cumin to the soup because cumin is awesome -- it's up to you!
In a large saucepan cook onion and garlic in hot oil until onion is tender, but not brown.
Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. ((I usually add the tomato paste first and fry it in the pan for a little while to develop some more flavor))
Simmer for 5 minutes.
Meanwhile combine egg, cilantro, salt, oregano, and pepper. Add ground beef and uncooked rice; mix well.
Form mixture into 1-inch meatballs. Add, a few at a time, to the simmering soup.
Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.
Serve with lemon wedges and fresh cilantro to garnish.
I also like to serve it with Mexican rice because I LOVE the way the rice sops up the delicious broth.