Meat-ball Soup

Meat-ball Soup-(Sopa De Albondigas)

4 cups (two 1-lb. cans) tomatoes

1 Slice dry bread

2 cups beef bouillon

1 egg, beaten

11/2 tsps. chilli powder  

1 garlic clove, minced

2 tsps. salt

1/4 tsp. each of crumbled dried mint, ground sage, and pepper  

2 1/2 cups boiling water

1 medium onion,      diced

1 lb. ground beef

2 Tbsps. cooking oil

1/2 lb. ground lean pork

Force tomatoes through a sieve. Add bouillon, chilli powder, 1 tsp. salt and the water. Bring to boil and boil until about one fourth of the liquid is evaporated. Combine meats. Dip bread into cold water, squeeze dry, and add to meat. Add remaining salt and other ingredients except onion and oil. Mix lightly but thoroughly. Brown onion in oil; discard onion. Shape meat mixture into 3/4 in. balls and brown in the hot oil. Add to soup mixture, cover and simmer 1 hour. Makes: 6 servings.© Al (Alex- Alexander) D. Girvan. All rights reserved.