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Sopa De Albondigas - Southwestern Meatball Soup

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“A warm and comforting soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash tomatoes or whirl in food processor.
  2. Add stock, chili powder, salt and water; boil down about a quarter.
  3. Grind beef and pork together twice.
  4. Dip dried bread in water, squeeze dry and add to meat.
  5. Add remaining ingredients and mix thoroughly.
  6. Brown onion in oil; remove onion.
  7. Shape meat mixture in balls the size of marbles and brown lightly in oil.
  8. Add to soup and simmer for an hour.

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