Caldo de Albondiga
Mexican Albondigas Soup
3 onions, finely diced
3 Tablespoons bacon grease
2 16-ounce cans of tomatoes
1/4 cup roasted green chile peppers (or one 4-ounce can of chopped green
chiles)
3 quarts weak beef stock (if you're making a meal, reduce the amount to
2 quarts)
1/4 teaspoon cumin
handful of cilantro, chopped
salt and pepper to taste
2 corn tortillas, sliced into tiny, short slivers
1 lb. extra lean ground beef
1/4 teaspoon cumin
1 egg
2 cloves garlic, finely minced
Garnish: strips of warmed flour tortillas and a slice of lime.
In a large soup pot, saute the onions in bacon grease. Cut the tomatoes
into the pot, reserving their juice,
and cook down for 10-15 minutes. Add the reserved tomato juice, stock,
green chiles,
1/4 teaspoon cumin, and cilantro. Bring to a boil, then reduce heat and
simmer for 30 minutes.
Season to taste with salt and pepper. While the soup is simmering, make
the albondigas: mix the
ground beef, corn tortilla slivers, egg, garlic, 1/4 teaspoon cumin,
salt, and pepper.
Shape into tiny (marble sized) balls. When ready to serve, carefully
drop the albondigas into
the simmering soup. When they float, turn the heat off, cover the pot, and
hold for 10 minutes (unless you like your garlic really strong--in which
case, serve immediately!
If you are serving a meal, put a big spoonful of Spanish rice in each
bowl first.
Otherwise, ladle the soup into bowls, garnishing with fine strips of
warmed flour tortillas topped by a freshly
cut lime round.
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