Albondigas Soup - Mexican Recipes

Mexican Recipes

Guadalajara Soup
Sopa de Guadalajara

3-1/2 to 4 pound boneless pork shoulder

1 tablespoon salad oil

1 cup finely chopped onion

2 cloves garlic, minced or pressed

2 teaspoons chili powder

1 teaspoon each oregano leaves and cumin seed

7 cups water

2 cans (14 oz. each) regular-strength beef broth

1 cup dried pinto or small red beans

4 cups thinly sliced carrots

2 jars (about 4 oz. each) baby corn on the cob, drained

Salt and pepper

Condiments

Trim excess fat from meat and cut meat into 1 to 1-1/2-inch cubes. In a 5-quart kettle, heat oil over medium-high heat; add meat and brown well on all sides. Push to sides of pan, add onion and garlic and sauté until limp. Stir n chili powder, oregano, cumin water, broth, and beans. Cover and simmer for about 1-1/2 hours or until meat and beans are tender to bite.

Skim fat from broth. Heat broth to boiling; reduce heat, add carrots, cover, and simmer until carrots are fork tender (about 30 minutes). Stir in corn and add salt and pepper to taste. Pour into a soup tureen or serving bowl and serve with condiments. Makes 6 to 8 main-dish servings.

Meatball Soup
Sopa de Albondigas

1-1/2 pounds lean ground beef

1/4 cup all-purpose four, un-sifted

2 eggs

1 large can (47 oz.) regular-strength chicken broth

3 cans (10-1/2 oz. each) condensed consommé

1 teaspoon oregano leaves

2 medium-size onions, chopped

1 large, dry, whole ancho or pasilla chile, seeded and crumbled, or 1 small, dry, whole hot red chile, seeded

6 carrots, very thinly sliced

1/4 cup rice

1/4 to 1/3 cup chopped fresh cilantro

3/4 pound spinach

2 to 3 limes, cut in wedges

Combine beef, flour, eggs, and 1/2 cup of the broth. In an 8-quart kettle bring remaining broth, consommé, oregano, onions, and chile to boil; reduce heat to low. Quickly shape meat mixture into balls about 1-1/2 inches in diameter; as shaped, drop into stock. Simmer meatballs, uncovered, for 5 minutes, then spoon off any fat and foam from surface. Add carrots, rice, and coriander. Simmer, uncovered, for20 minutes or until carrots and rice are tender to bite.

Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds. Add spinach to stock and cook, uncovered, 5 minutes longer. Ladle into wide soup plates or bowls. Pass lime to squeeze over all. Makes 6 to 8 main-dish servings.

Orange Pico de Gallo
Pico de Gallo Naranjas

2 quarts crisp bite-size pieces romaine\1 medium-size orange, peeled and thinly sliced

\1/2 cucumber, thinly sliced\1/2 mild red onion, thinly sliced

1/2 green bell pepper, seeded and diced\1/2 to 1 cup peeled and chopped raw jicama or sliced water chestnuts\1/2 cup salad oil or olive oil

1/2 cup wine vinegar

1/2 teaspoon salt

Small romaine leaves (optional)

Place lettuce in a salad bowl. Decoratively arrange orange, cucumber, onion, green pepper, and jicama over top.

Blend oil with wine vinegar and salt. Pour dressing over salad and mix lightly to serve. Garnish rim of salad with tips of inner romaine leaves, if you like \makes 8 servings.

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