Sopa de Tomate con Albóndigas or Tomato Soup with Meatballs
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Oaxan Sopa de Tomate con Albóndigas
For the meatballs:
- 1 1/4 pounds ground sirloin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup sunflower or vegetable oil
- 1 teaspoon mild chili powder
- 1 teaspoon ground cumin
For the soup:
- 4 cups beef stock
- 1 1/2 medium white onions, finely chopped
- One large leek, halved lengthwise and thinly sliced
- 1 tablespoon finely chopped garlic
- 1 1/2 teaspoons ground black pepper
- 3 bay leaves
- 5 cups thick tomato puree
- 1 1/2 teaspoons salt
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped garlic chives
- In a medium bowl, mix the ground beef with the pepper, salt, cumin and chili powder.
- Shape the mixture into tiny meatballs about the size of black cherries.
- 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.
- Remove from the pan and set aside.
- If there is extra oil in the stock pot, remove it, leaving about 2 tablespoons.
- Fry the onions and leek until they’re soft over medium heat, 4 to 6 minutes.
- Add the garlic and season with the pepper and bay leaves.
- And the beef broth, tomato puree, and meatballs.
- Lower the heat to a slow simmer, cover, and cook for 1 1/2 hours.
- Add the salt, parsley and chives and cook 5 to 10 minutes longer.
- Serve with garlic toast.