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Albondigas
1 1/2 pounds lean ground beef
1/4 cup flour
2 eggs
6 cups chicken broth
4 cups beef broth
1 teaspoon dry oregano leaves
2 medium sized onions, chopped
1 dried ancho or pasilla, stemmed, seeded, crumbled or 2 teaspoons chile powder
6 carrots, thinly sliced
1/4 cup long grain white rice
1/3 cup chopped fresh cilantro
3/4 pound spinach leaves, washed
2 or 3 limes, cut into wedges
garlic (optional)
In a large bowl mix beef, flour, eggs and 1/2 cup of the chicken
broth.
In a large pot, combine remaining 5 1/2 cups of chicken broth, beef
broth oregano, onions and chile(s). Bring to a boil over high heat
then reduce to low.
Roll the beef into small 1 1/2 inch meatballs and drop them in the
broth. Simmer and skim off any foam that collects. Add carrots,
rice and cilantro. Simmer for about 20 minutes.
Discard tough spinach stems, cut leaves into shreds. Add spinach
to soup and cook 5 more minutes. Pour into bowls and offer lime
wedges.
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Albondigas 03