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Sopa De Albondigas (Mexican Meat Ball Soup)
- 1 lb ground meat
- 1 egg
- ½ t spoon salt
- ½ t spoon black pepper
- 1/8 teaspoon garlic powder
- ¼ cup fresh cilantro (minced)
- 2 green onions (chopped)
- 1 green chile (roasted, peeled, and chopped)
- ½ cup flour (necessary when using ground turkey)
- 1 quart water (+1/2 t spoon salt, or to taste)
Mix all ingredients except water. Form meat balls about the size of a walnut. In a 2 quart saucepan, bring salted water to a hard boil. Add meat balls to boiling water and cook 30 minutes over a low flame in a covered pot.
This soup can be prepared in advance and stored refrigerated or frozen until needed.
Serves 4.
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