Mexican soup "Albondigas"
100 - -
Incredibly delicious soup, full-bodied, Very flavorful... we all liked. I hope that you will like.
Ingredients for Mexican soup "Albondigas"
- Broth - 3 years
- Garlic - 2 the tooth.
- The Apium graveolens Dulce - 3 PCs
- Chili - 2 PCs
- Potatoes - 4 PCs
- Spinach - 1 cat.
- Minced meat - 900 g
- Onion - 1 piece
- Garlic - 1 tooth.
- Flour - 1/4 Cup.
- Broth - 1/4 Cup.
- Oregano - 1 depot.
- Cumin - to taste
- Figure - 1/4 Cup.
Step by step instruction of cooking Mexican soup "Albondigas"
Cook beef and chicken broth from the bones, strain. 1/4 Cup beef left to cook meatballs.
Twice the beef mince.
To prepare the ingredients for meatballs.
Put in a bowl the minced meat, add broth, flour, rice, grated onion and pressed garlic. Season with salt, oregano and a small amount of ground cumin.
All mix thoroughly until a homogeneous mass, a little to beat the meat and then form very small balls. Remove in the cold.
Rinse celery and chop the stalks into wedges 0.5-1 cm. Carrots wash, peel and cut into slices of 0.5–1 cm Peeled potatoes cut into cubes the size of 2 cm In this form, it should have approximately 5 cups. Remove top and bottom from chili peppers. Onion minced, garlic slice with a knife. Shred the cilantro. You should get 0.5 cups. Chop the spinach. It is necessary 2,5-3 cups.
In a large pot pour both broth. A pot is put on a slow fire. Once the broth is boiling, put meatballs and cook over medium heat for 15 minutes.
After 15 minutes, put the soup chopped vegetables and pepper entirely, except spinach and cilantro.
Cook over medium heat until tender, about 40 minutes.
5 minutes before finished cooking add the spinach and cilantro.
Ready soup remove from heat, add the chopped garlic, cover and allow to infuse. So the soup was not too spicy, after cooking you should remove it from the pepper.