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ALBONDIGAS
  • 1 large can solid pack tomatoes
  • 1 qt. water
  • 1 clove garlic
  • 2 onions, chopped
  • 2 fresh green chile peppers
  • 1 Tbsp cooking oil
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • salt, cayenne pepper
  • 1/2 pound ground beef
  • 1/2 pound lean ground pork or pork sausage
  • 1 cup cornmeal
  • 2 eggs
    1. Put tomatoes and water to boil. Saute garlic, one onion and one chopped, seeded chile in oil. Add chili powder and one half cup of soup water to vegetables. Stir until smooth and add to soup. Season with one quarter teaspoon oregano, salt Cayenne. Continue simmering. To make meat balls combine meat, other onion, other chile pepper, seeded and chopped, one quarter tsp oregano, salt, corn meal, and eggs. Mix by hand for at least 10 minutes until everything is incorporated. Gently pat out the albondigas the size of walnuts (and fill with desired fillings) and drop into soup. Cook for another hour.

     

     
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