Thursday, September 3, 2009

Sopa de Albondigas (Mexican Meatball Soup)


1 lb Ground beef
1/2-1 c of uncooked rice
1-2 tomatoes (finely diced)
1/2-1 onion (finely chopped)
1 egg

Mix all ingredients and form meatballs, set aside.

1 Guajillo Pepper (dry peppers found in the Latin section of most grocery stores)
3-4 tomatoes
1 garlic clove

In a saucepan boil tomatoes and guajillo pepper.
When ready, pout in blender along with garlic and salt, blend. Use a strainer when pouring the sauce into a pot and add more water.

Sauce should be soupy (you want to fill the pot about half-way with the sauce). Add meatballs and diced potatoes and carrots. The sauce may look too watery at first because of the extra water you will add, but it will thicken later.
Cook until meatballs and vegetables are cooked.

Note: This is what the dry guajillo pepper looks like. It's long and dark red almost black in color. It's not really spicy, it's more for the color.

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