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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Faith
Servings: about 8 servings
1 large can whole tomatoes
1 quart water
2 to 3 cloves garlic
2 onions, chopped
2 fresh green chiles, chopped and seeded
1 tablespoon lard or cooking oil
1 teaspoon red chile powder, hotness to taste
½ teaspoon dried crushed oregano
dash of salt
dash of cayenne pepper, or to taste
½ pound ground beef
½ pound pork sausage
1 cup masa flour, or cornmeal if you cant find the masa
2 eggs
green stuffed olives, for optional filling
hard boiled egg, for optional filling
chopped green chile, for optional filling
Put tomatoes and water in a large pot, and bring to a boil. Sauté the garlic, one onion and one chopped, seeded chile in oil. Add the red chile powder and ½ cup of the tomato water to the sauteed vegetables. Stir until smooth and add to the soup. Add ¼ teaspoon of oregano, the salt and the cayenne. Allow to simmer while you make the albondigas.
To make albondigas (meat balls) combine the meat, the other onion, the other seeded and chopped chile, ¼ teaspoon oregano, salt, masa (or corn meal), and eggs. Mix by hand for at least 10 minutes until everything is incorporated and smooth. Form meatballs the size of walnuts, (and add fillings if desired) and drop into the soup. Simmer for another hour, or until meatballs are done. Serve soup in large bowls, with a good rustic bread, salad and fresh salsa.