Vegetable Soup with Meatballs
Sopa Juliana Con Albondigas
This recipe came from one
of my favorite cookbooks:
Elena's Famous Mexican &
Spanish Recipes
Copyright: 1944
4 tbsp. olive oil
1 onoin, minced
1/4 cup tomato sauce
3 quarts chicken stock
2 large carrots
1 pound fresh peas
1/2 pound string beans
3 tbsp. raw rice
1/2 ground pork
(or substitute turkey)
1/2 ground beef
6 mint leaves
1/4 cup parsley
1 egg slightly beaten
1 tsp. salt
Pepper to taste
Fry onion in oil about
5 minutes, then add tomato
sauce and stock.
When mixture is boiling add
cubed vegetables.
Prepare meat as follows:
Mix rice into meat, adding
chopped parsley, mint leaves,
salt and pepper.
Add egg and mix well.
Roll mixture into small balls
the size of a pecan, and drop
into boiling stock.
Cover tightly and let simmer
for half an hour.
Serves 6 to 8.
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