Sopa de Tomate con Albóndigas or Tomato Soup with Meatballs

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Oaxan Sopa de Tomate con Albóndigas

For the meatballs:

For the soup:

  1. In a medium bowl, mix the ground beef with the pepper, salt, cumin and chili powder.
  2. Shape the mixture into tiny meatballs about the size of black cherries.
  3. In a heavy 4 quart stockpot, heat the oil over medium to high heat and brown the meat balls on all sides, for about 2 minutes, in small batches without crowding them.
  4. Remove from the pan and set aside.
  5. If there is extra oil in the stock pot, remove it, leaving about 2 tablespoons.
  6. Fry the onions and leek until they’re soft over medium heat, 4 to 6 minutes.
  7. Add the garlic and season with the pepper and bay leaves.
  8. And the beef broth, tomato puree, and meatballs.
  9. Lower the heat to a slow simmer, cover, and cook for 1 1/2 hours.
  10. Add the salt, parsley and chives and cook 5 to 10 minutes longer.
  11. Serve with garlic toast.