Mexican Meatball Soup

Mexican Meatball Soup , By www.uniquegiftstips.com .

This Mexican meatball soup (Albondigas) is very hearty, quite easy to make and full of flavor - a warming dish for cold days!

Total Time: 45 Minutes, Servings: 6 Servings

Ingredients :

• FOR THE TOMATO BROTH:
• 1 Lb. tomato
• ¼ medium white onion
• 1 garlic clove
• 1 tablespoon vegetable oil
• 4 cups of chicken broth*
• ½ cup chopped cilantro
• Salt to taste
• FOR THE MEATBALLS:
• 1 Lb. ground beef
• 1 slice of bread
• ¼ cup milk
• 1 large egg beaten.
• 1 garlic clove chopped (or 1/3-teaspoon garlic powder)
• 6 peppercorns or ½ teaspoon of ground pepper
• Salt to taste

Instructions :

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren’t juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.

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