Name: Meatball Soup (Sopa de Albóndigas)
Yield: Serves 4 makes 16 meatballs
Cuisine: American
Ingredients: 2 scallions, white and green parts, finely chopped; 2 pounds ground beef; Salt and freshly ground black pepper; 2 tablespoons red wine vinegar; 2 tablespoons all-purpose flour; 2 large eggs, lightly beaten; 4 garlic cloves, minced; 1 canned green chile, chopped; 2 quarts Chicken Broth; ½ teaspoon freshly ground black pepper; 2 medium zucchini, cut into ½-inch slices; 1 15-ounce can tomato purée; 2 tablespoons lard; ½ cup masa harina (see Note); 1 teaspoon salt; 2 large ripe tomatoes, chopped; ½ cup chopped cilantro; 1 tablespoon garlic powder; ½ medium white onion, finely diced; ¼ cup chopped mint

Preparation info

Serves
4
makes 16 meatballs

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This soup is very popular in the American Southwest. As a youngster, I remember first sampling it in Juárez, which is just, across the El Paso border. Most Latin cultures have their own version of this soup; this one is inspired by my grandmother. She always used masa harina instead of bread crumbs in the meatball mixture to hold them together. This recipe offers the comforting flavor of the moist meatballs in a spicy tomato broth just like my memo makes.