I would like recipes on Abondigas soup, I am guessing on the spelling?

The more authentic the better...I would like recipes on Abondigas soup, I am guessing on the spelling?
MEATBALLS





l-l l/2 lbs. ground meat


l/4 cup uncooked rice


l tablespoon flour


Salt


Pepper


Mix this all together and form into meatballs, which you are going to drop into the soup base.





SOUP





2 Qts Water


salt


pepper


l/8 tsp. oregano


l/8 tsp. ground cumin


l can stewed tomatoes, (you can use the Mexican flavored, diced, whatever) mashed


Chopped carrots - to taste


Chopped onions - to taste


Diced potatoes - to taste


Diced celery - to taste


Diced squash - zucchini, yellow, to taste





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Cook all the vegetables in the water until almost soft (or crunchy if you prefer them that way)


Drop the meatballs into the soup and cook until done.I would like recipes on Abondigas soup, I am guessing on the spelling?
ALBONDIGAS SOUP:





INGREDIENTS:


2 tablespoons olive oil


1 large onion, chopped


1 large garlic clove, minced


1/2 cup of tomato sauce


3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)





2 large carrots, sliced


1/2 lb of string beans, cut into 1 inch pieces





1 pound ground beef


1/3 cup of raw white rice


1 raw egg


1/2 cup of chopped fresh mint leaves and/or parsley


1 1/2 teaspoon salt


1/4 teaspoon black pepper





1/1/2 cup of frozen or fresh peas


Dried oregano, crumbled


Salt and pepper


1/2 cup chopped fresh cilantro





METHOD:


Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and saut茅 until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.





Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.





Serves 6-8.





Enjoy! :)
'; Albondigas '; mmm they're so good...I ate that today....sorry I don't have the recipe...my mom made them.
Albondigas.





This is basically how my mom and I make it.





You mix in a bowl





ground beef


rice


chopped onion


chopped garlic


salt


pepper


a slice of bread soaked in milk





Combine all ingredients well and shape into balls











In a pot you add chicken stock, when it starts to boil you can add the meatballs and cook.





Meanwhile you can roast some tomatoes and blend with a little bit of stock, salt and pepper, garlic. Optional-you can roast as well any kind of chile, whether its chipotle or a dry ancho, pasilla or guajillo, and some tomatillos (the small green tomatoes in husk). Blend the tomatoes with the chile's and add to the pot with the albondigas.





Just make sure to taste sauce so that the salt is fine.





I like that you can make it just with tomato and taste good or add some spice as well.
Sopa de Albondigas


(Meatball Soup)





Makes 6 servings





Ingredients:





Meatballs:





1/2 pound lean ground beef


1/2 pound lean ground pork


2 tablespoons onion, minced


4 garlic cloves, minced


1/3 cup uncooked long grain rice


1 tablespoon flour


1 teaspoon ground cumin


1/2 teaspoon oregano


1/2 teaspoon salt


1/4 teaspoon pepper


1 egg





Soup:





1 tablespoon vegetable oil


1 small onion, thinly sliced


1 medium tomato, cored, peeled and chopped


1 medium poblano chile, roasted, peeled, seeded and chopped


6 cups beef or chicken broth


1/2 teaspoon dried oregano


1 medium carrot, thinly sliced


1 celery rib, thinly sliced





Preparation:





Meatballs:





In a large bow, combine the ground beef, ground pork, onion, garlic, rice, flour, cumin, oregano, salt, pepper and egg. Mix thoroughly. Form meatballs about 1 inch in diameter. Reserve on a plate.





Soup:





In a large saucepan, heat the oil. Add the onion and saut茅 until just beginning to brown. Add the tomato and poblano chile and saut茅 a little longer to reduce some of the liquid.





Combine the beef or chicken broth. Bring to a boil on medium high heat. Reduce the heat to medium-low and gently drop the meatballs into the simmering broth. Partially cover and cook for 10 minutes.





Skim surface of the soup. Add oregano, carrot and celery. Cover and cook about 15 minutes or until the vegetables are tender. Serve hot, garnish with chopped cilantro.