Albondigas Soup

By LadyRev-2

Given to me by Brian W. Dragos, Chef at the Ramada Renaissance Hotel in Mesa, Arizona

Ingredients

• Meatballs:
• 1 Tbsp Rice
• 6 oz. Pork Ground
• 6 oz. Beef Ground
• 1 Egg
• 1/8 tsp Cumin Crushed
• 1/2 oz. Peppermint Scbnappes
• 1/8 tsp Mexican Oregano
• 1/3 cup Diced White Onion
• Pinch Black Pepper
• Pinch Sea Salt
• The Broth:
• 2 small Bunches Cilantro Leaves Chopped
• 1/2 lb. Very Ripe Tomatoes
• 1 Tbsp Chopped White Onion
• 2 Garlic Cloves Peeled and Chopped
• 1 Tbsp Safflower Oil
• 6 oz. Diced Carrots
• 6 oz. Zucchini
• 2 ols Chicken Stock
• 2 cups Beef Stock
• 1 cup Water
• 3 Anaheim Chilis
• 2 Jalapenos
• 2 Tbsp Red Chili Powder
• 1 tbsp. Cumin

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degres.

Combine all meatball ingredients Make iito 1/2 oz. meatballs

Bake at 350 for 10-15 minutes. Drain grease, discard

Meanwhile, peel, seed, and dice tomatoes, add all other ingredients to sauteed garlic in Safflower Safflower Oil - Bring to siimmer for 20 minutes, add meatballs sinmer 10 minutes more Serve