Una receta para todos:

I'm going to make this for Tannah's family our last night here...hoping they like it. (More on the actual trip in a few days, when I have more time...so far it's incredible here! This is a simple recipe and not all that homemade but it's delicious and leaves room for improvisation.)


Sopa de Albóndigas
(Serves 8-10)

2 pounds lean ground beef **
1 onion, chopped to your liking
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
I bulb minced fresh garlic
4 carrots, chopped
2 small zucchini, sliced
2 stalks of celery, chopped
1/4 cup chopped fresh basil
1/2 cup cornmeal or bread crumbs
8 cans (14 ounce size) beef broth (ready to use type)
1 28-oz can of peeled and diced tomatoes
1 small can of chipotle peppers in adobo sauce (I
think the brand is "Embasa"?)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
3/4 cup white rice
2 packages of cilantro, fresh, destemmed (a good
handfull)
Package mozzarella cheese


Directions:

Set aside a small amount of garlic and spices for teh
meatballs if you like. You can also use a premade
spicing, such a tablespoon of salsa or lemon pepper.

Saute garlic and onions as you like: in wine, water,
broth or Pam. Slowly add 6 cans of the broth, the
tomatoes, and spices, reserving a small amount for the
meatballs (see above). Bring to a soft boil and
simmer for 20 minutes, all the while slowly adding the
vegetables, carrots first. Add at least three
tablespoons of the canned adobo sauce to the broth,
and at least one chopped chipotle pepper. After that,
use more if you like (there's plenty) for flavour.

Meanwhile combine ground chuck, egg, any other
reserved spices, 1 chopped chipotle pepper and
cornmeal, and mix well. (If the meat is too dry you
can add a tablespoon or so of water or broth.) Form
into tiny, bite-size meatballs and brown in water,
wine or broth. Add meatballs and rice to soup. Simmer,
covered, very slowly for 1 to 1 1/2 hours. About a
1/2 hour before serving, add the additional cans of
broth and season to taste, and soup reduces quite
alot.

When serving, put cheese in the bowl first, then soup,
and top with a small amount of cilantro. Can be
served with bread or tortillas.

**NOTE: For spicier meatballs, use 1-1/2 lbs beef mixed with 1/2 lb of chorizo.