Return to Soups
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Sopa (soup): Beef stock or rich broth: 5 cups Tomato sauce: 2 cups (16 oz) Water: 4 cups Potatoes, cut to 1-inch pieces: 8 medium Carrots, halved lengthwise, cut to 1½-inch pieces: 8 carrots Celery, cut to 1-inch pieces: 4 stalks Cilantro, chopped: ¼ cup Green onions, sliced or cilantro sprigs: garnish Albondigas (meatballs): (recipe below) |
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Combine the first 3 ingredients, cover and bring to a boil.
Add the potatoes and simmer for 10 minutes. Drop-in the meatballs and the carrots. Simmer an additional 10 minutes. Add the celery and continue simmering until the vegetables are tender, about 10 or 15 minutes. Add the chopped cilantro during the last 5 minutes of cooking. Serve hot with either a green onion or cilantro garnish. |
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Albondigas (meatballs): Ground beef: 2 lb Green chile, diced, fresh or canned: 6 Tbsp Parsley, chopped: ¼ cup Cilantro, chopped: 2 Tbsp Garlic, mashed: 2 cloves Salt: 1 tsp Oregano, dry: ½ tsp |
| Mix all seven ingredients and shape into 1½-inch balls. |