"Albondigas" is Spanish for "meatballs," which are the foundation of Sopa de Albondigas, a popular Mexican dish. The meatball recipe has many variations but the tiny meatballs always end up in a soup, rather than being served alone. The secret to the recipe is the egg, which causes the meat mixture to bind together as soon as the meatball hits the boiling brother.
Instructions
1. Combine the consomme in a medium saucepan with water per the instructions on the can. Add the bay leaf. Set the pan over medium high heat and bring it to a boil.
2. Combine the ground meat, salt, chili powder and grated onion in a large bowl. Mix well. Add a little chopped, fresh mint for a distinctive flavor.
3. Add the bread crumbs and rice (or pine nuts) to the meat mixture. Work with the hands to combine thoroughly.
4. Shape the meat mixture into meatballs about 1 inch in diameter but no larger. Keep the size consistent. Use a small melon baller to measure the amount of meat mixture in each meatball.
5. Drop the meatballs gently, a few at a time, into the boiling consomme. Keep the boiling constant as the meatballs are added to the pot.
6. Reduce the heat. Cover the pan and simmer for 30 minutes. Remove the soup from the heat. Remove the bay leaf. Stir in the sherry just before serving. Serve with warm tortillas.
7. Vary the recipe by adding sliced carrots, green beans, peas and/or cilantro to the broth just before the meatballs are added.
Tags: meat mixture, just before, meatballs added
