Albondigas (mexican meatball soup) PDF Print E-mail

Albondigas (Mexican Meatball Soup)

2 bunches scallions, chopped
2 tablespoons vegetable oil
1 (7 ounce) can chopped green chiles
1 (28 ounce) can broken tomatoes
1 tablespoon Mexican oregano
1 teaspoon garlic powder
1/2 to 1 teaspoon salt
8 dried mint leaves
1 teaspoon ground cumin
1 quart water
2 pounds very lean hamburger
2 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Saut? onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes.

While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1-inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes.

Makes 8 servings.

Some place hot cooked rice in the soup bowl before ladling soup into the bowl.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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