Sopa de Albóndigas (Meatball Soup)
Arroz Con Pollo
(Rice with Chicken and Chorizo)
Mark Miller’s Pork Chuleta
from the book “Tacos” published
by Ten Speed Press
Grilled Swordfish or Tuna Steaks
Hominy and Chili Casserole
Seafood Crepes with Poblano Chili
Microwaved Mango Bread Pudding
Sopa Seca (Dry Soup with Clams)
No-Cook Black Bean Salsa
Sopa de Albondigas
Created for the 7.5 Qt. Bouillabaisse Pot
This soup is found all over Mexico. Sometimes the soup base is spicy, sometimes not. Here, the spicy chilies are optional, and you may pass a dish of chilies or dried red pepper flakes for diners to add to their soup if desired. In place of or in addition to the carrots and celery, you might add a 10 oz. package of frozen corn and/or 2 zucchini, halved, seeds removed, and cut into thin rounds. Obviously, this is a flexible recipe. The soup serves 8 to 10.
For the soup:
For the meatballs:
In a large bowl mix together all the meatball ingredients until thoroughly combined. The best way to do this is with your clean hands. Form the mix into meatballs about the size of a walnut – or 1-inch in diameter. Reserve the meatballs on a platter. You should have about 60.
Add the oil to the 7.5 Qt. Bouillabaisse over medium heat and add the onion. Cook, stirring, until the onion softens. Do not allow it to brown. Add the garlic and cook 1 minute until fragrant. Add the carrot and celery and stir. Add the jalapenos, if using, then the chicken and beef broth, the tomatoes, and oregano.
Bring the mixture to a boil, then turn the heat down and simmer uncovered for about 30 minutes to blend the flavors. Add the meat balls. Cover, reduce heat to low and simmer gently until the meat balls are cooked – about 45 minutes.
Serve in wide soup bowls with warm tortillas on the side. If you have any leftover meat balls they make great next-day sandwiches tucked into leftover and re-warmed tortillas.