Meatball Soup (Sopa de Albondigas) Recipe

From Dorothy McNett's Recipe Book.

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Meatball Soup (Sopa de Albondigas)

From Dorothy McNett's recipes at The meatballs are simmered in the hot broth. Sometimes some will fall apart a bit, sometimes not! No matter what, it is so tasty and easy!

1 pound lean ground beef
1 small onion or shallot, finely diced
1 teaspoon sea salt
1 teaspoon chile powder
1 cup dry bread crumbs (panko works great here)
1/2 cup pine nuts
1 egg

3-4 cups beef broth
1/4 cup dry sherry

Combine ground beef, diced onion, salt, chile powder, bread crumbs, and pine nuts in a bowl. Whisk the egg and then add to the meat mixture. Shape into meatballs about 1 inch in diameter. In a heavy bottomed saucepan or dutch oven, bring the beef broth to a boil. Slowly add the meatballs. Reduce to a simmer and cook about 15 minutes, or until meatballs are done and the flavors have blended nicely. Add the sherry and simmer 1-2 minutes. Serve!

Recipe created 2014-04-15.

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