Sopa de Albondiguitas (Meatball Soup)

Ingredients:

5 – 6 ounces of ground beef.
1/2 head of cabbage, finely chopped
1 scallion, finely chopped
2 turnips, coarsely grated
2 carrots, coarsely grated
4 cups of chicken broth
1 egg
1/2 sliced onion
1 tablespoon oil
salt and pepper

Directions

In a pot, lightly saute the vegetables in oil for about  10 minutes,stirring them occasionally.  Add the broth and boil. Lower the heat.

Mix the egg, meat, salt and pepper together and form it into  little balls. Add to the liquid and simmer for 30 minutes.
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Crema De Frijol (Bean Soup)

Ingredients

1 onion, sliced
Your favorite chile-to taste
2 cloves garlic, chopped
1/4 cup oil
3/4 pound dried pinto beans, cooked
2 cups liquid from cooking beans
2 cups chicken broth
1 tomato, roasted and peeled
1 avocado leaf, optional
1/2 teaspoon oregano
1/2 teaspoon ground cumin
Salt, pepper
1 cup whipping cream
Grated cheese

Directions

Cook onion and garlic in oil in Dutch oven until tender. Add beans, cooking liquid, chicken broth, drained chiles, tomato, avocado leaf, oregano, cumin and season to taste with salt and pepper. Bring just to boil and remove from heat.

Pure� in blender or food processor, strain and return to low heat. Blend cream smoothly with bean mixture. Heat thoroughly but do not boil. Remove from heat and, serve at once.
I always serve with chopped cilantro and cheese sprinkled on top. Also great with fried hominy mixed in at the last moment.

NRG – Energy  Tablets

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Chicken Tortilla Soup

Ingredients

12 roma tomatoes, whole
3 teaspoons oregano ( Mexican if you have it)
10 garlic cloves
5 bay leaves
2 teaspoons cumin seeds ( can substitute ground)
2 teaspoons marjoram
1 teaspoon thyme
6 large peppercorns
3 teaspoons peppercorns, small
1 tablespoon oil
1/4 cup onions
4 tablespoons chicken bouillon granules
8 pieces chicken
8 corn tortillas, cut into thin strips
2 avocados
4 cups mozzarella cheese, shredded

Directions

Boil tomatoes 10 minutes. Place tomatoes and next 8 ingredients in blender and blend for 4 minutes. Saute onion in oil and add blender contents by pouring through a mesh strainer. Add one quart of water to strainer and swirl. Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot. Add one more quart of water. Add chicken bouillon and chicken pieces and boil until chicken is cooked. Fry tortilla strips in oil until crispy. Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone. Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese. Pour boiling broth over ingredients in bowl and serve.

Servings: 8

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Ingredients:

1 small onion, chopped
4-5 fresh green chiles, roasted, peeled, deveined & chopped
2 cloves garlic, crushed
1 tbsp vegetable or olive oil
1 cup fresh tomatoes, peeled & chopped
1 10 1/2 ounce can fat free beef broth
1 10 1/2 ounce can fat free chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Worchestershire sauce
1 tablespoon bottled steak sauce
3 corn tortillas, cut into 1/2 inch strips
1/4 cup Cheddar cheese, shredded

Directions:

Saute onion, chiles and garlic in oil until soft. Add tomatoes, broth, water, tomato juice, cumin, chile powde, salt, pepper, Worchestershire and steak sauces. Bring soup to a boil; lower heat and simmer covered one hour. Add tortillas and cheese and simmer 10 minutes longer.

Yield: 6 Servings

Categories: Soups

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