Subj : Times For Soup - 19
To   : All
From : Dave Drum
Date : Thu May 18 2023 04:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sopa De Albondigas
Categories: Beef, Pork, Vegetables, Herbs, Chilies
     Yield: 7 servings

MMMMM-------------------------MEATBALLS------------------------------
     2 lb Ground beef
     1 lb Ground pork
   1/2 c  Uncooked long-grain rice
   1/3 c  Chopped fresh mint
     3 cl Garlic; minced
     1 tb Kosher salt
 1 1/2 ts Black pepper

MMMMM----------------------------SOUP---------------------------------
     2 tb Oil
     1 md Yellow onion; peeled, diced
     4 md Carrots; peeled, angle cut
          - in 1/2" slices
     3 md Celery ribs; peeled, angle
          - cut in 1/2" slices
     1 lg Red potato; in 1" cubes
          Salt & black pepper
     3 tb Tomato paste
     3 cl Garlic; minced
     2    Bay leaves
     2 ts Dried Mexican oregano
     2 ts Ground cumin
     8 c  Chicken stock
     8 oz Can tomato sauce

MMMMM------------------------GARNISH (OPT-----------------------------
          Crumbled queso fresco,
          - panela or cotija cheese
     2    Avocados; halved lengthwise,
          - pitted, thin sliced or
          - diced
          Mini sweet peppers; thin
          - sliced in rounds
          Serrano and habanero
          - chilies; very thin sliced
       sm Fresh cilantro sprigs or
          - chopped fresh cilantro
          Lime wedges; for squeezing

 PREPARE THE MEATBALLS: In a large bowl, combine the
 beef, pork, rice, mint, garlic, salt and pepper. Using
 your hands, gently mix until well combined. Pinch off
 2-ounce portions and gently roll between your palms to
 form golf ball-size rounds, transferring rounds to a
 sheet pan. (You should have about 28 meatballs.)

 In large pot, combine the olive oil, onion, carrots,
 celery and potato; season with salt and pepper. Cook
 over medium-high, stirring occasionally, until slightly
 softened, about 5 minutes. Add the tomato paste, garlic,
 bay leaves, oregano and cumin, and cook over medium,
 stirring frequently, until fragrant and tomato paste
 starts to caramelize, about 3 minutes. Add the chicken
 stock and tomato sauce and bring to a simmer over high.

 Once the stock begins to bubble, reduce the heat to
 medium-low. Carefully add the meatballs, one by one,
 distributing them evenly in the pot until they’re all
 submerged. If necessary, reduce the heat to reach a low
 simmer (this will keep the meatballs tender), and cook
 until the meatballs and rice are cooked through, about
 40 minutes. (Resist the urge to stir for the first 20
 minutes, otherwise you risk breaking the meatballs apart
 before they’ve firmed up.) Skim any impurities from the
 surface as the soup simmers.

 Season to taste with salt. Divide the soup among bowls,
 about 4 or 5 meatballs per portion, and set out bowls of
 whatever garnishes you like.

 Recipe from: Wesley Avila

 Adapted by: Alexa Weibel

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... When did my wild oats turn to shredded wheat? Bv(=
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