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What You Need:
(Serving Size: 6 to 8)
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2 tablespoons vegetable oil
½ cup finely chopped onions
1 teaspoon finely chopped garlic
2 quarts beef stock, fresh or canned
½ cup canned tomato puree
4 teaspoons finely chopped fresh hot
green chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound ground lean beef
1 pound ground lean pork
½ cup raw long-grain white rice, not the converted variety
1 egg, lightly beaten
4 teaspoons finely cut fresh mint leaves
1½ teaspoons salt
½ teaspoon freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 4- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.
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2. Stir in the beef stock, tomato puree, chilies, cumin and coriander, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 20 minutes.
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3. Meanwhile, combine the beef, pork, rice, egg, mint leaves, salt and pepper in a deep bowl and knead the ingredients together vigorously with both hands.
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4. Then beat with a large wooden spoon until the mixture is light and fluffy. To shape each meatball, scoop up about 2 teaspoons of the mixture and roll it into a ball about ½ inch in diameter.
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5. Drop the meatballs into the simmering stock mixture and stir gently to prevent them from sticking to one another. Cover the casserole partially and simmer the soup for about 30 minutes longer.
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6. Taste for seasoning and ladle the sopa de albondigas into a heated tureen or individual soup plates. Serve at once.
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