Albogados Farmers Market Soup

By á-47

Ingredients

• MEATBALLS
• 6 Tbsp. olive oil
• 1 onion, chopped
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1/2 cup bread crumbs
• 1 Tbsp. dried parsley
• 1/4 tea. cumin
• 3-4 Tbsp. tequila
• 1 egg, lightly beaten
• SOUP
• 1 onion, chopped
• 1/2 cup water
• 1 green bell pepper, chopped
• 6 ribs celery, chopped
• 1/2 cabbage, chopped
• 1 sweet potato, diced
• 1 can (30 oz) white hominy
• 2 cups pinto beans
• 1 Tbsp. red chile powder
• 1/2 tea. dried oregano
• 6 cups water
• 1 can (14 oz) beef broth
• 1 tea. pepper
• 1 tea. salt
• 1/2 cup orange juice
• 1/2 cup tequila

Preparation

Step 1

MEATBALLS: heat 2 Tbsp. oil in skillet and saute onions until limp. Mix the cooked onions with the ground beef and pork, bread crumbs, parsley, cumin, tequila and egg. Form the meat into balls the size of a walnut and saute in the remaining oil - gently turning to brown on all sides. When cooked through remove the balls to paper towels and reserve.

SOUP: Cook the onion, bell pepper and celery in 1/2 cup of water until limp. Combine the onion, bell pepper and celery with the rest of the ingredients in a large soup pot, cover and cook for 30 minutes. Add the meat balls and continue to cook for another 30 minutes.