Albondigas en Cazuela – Meatball Soup

Ingredients:

1 pound of hamburger
2 Tsp. of breadcrumbs
salt & pepper (to taste)
1 egg
2 Tsp. of milk
2 Tsp. of flour
4 Tsp. of oil
1 ground garlic
1 slivered onion
3 carrots, cut in slivers
1 pound of chopped potatoes
1 pound of tomatoes
½ litre beef broth
parsley for garnish

DIRECTIONS:

Mix the meat, breadcrumbs, milk, salt, pepper and egg together in large bowl. Roll out 15 or so meatballs.

In a frying pan heat half the oil and brown the onion and garlic. Drain the oil off and put the vegetables and juice into a medium sized saucepan.

Coat the meatballs in the flour and fry them in the remaining oil for 10 minutes, until brown but not overcooked, as they will continue to cook in the soup.

Next add the carrots, potatoes, tomatoes, and the beef broth to the saucepan. Salt and pepper to taste. Add water to broth for consistency you wish.

Cook for an 1 1/2 hours on medium-low heat. Serve soup with sprinkle of parsley on top.