This is a great hearty soup to serve during the cold winter months. ("Albondigas" are meatballs, by the way.) This recipe serves six people.
Instructions
1. Soak the slices of bread in the milk. When the bread is soft, squeeze as much of the milk out of it as you can and then tear it into very small pieces.
2. Combine the bread, meat, half of the minced onion, eggs, salt, pepper, garlic powder and coriander in a large bowl. Mix the ingredients together with your fingers until it is all thoroughly combined.
3. Using your hands, roll the meat into 24 balls of equal size. Heat the oil and the remaining onion in a large pot over medium heat.
4. Cook for 6 minutes or until the onion is soft and translucent. Add the garlic and cook 2 minutes longer while stirring.
5. Add the tomato puree and cook for another 2 minutes. Add the broth to the pot and turn the heat to high.
6. When the mixture boils, add the meatballs and reduce the heat to medium-low. Cover and simmer for 30 to 40 minutes or until the meatballs are completely cooked.
7. Taste the broth for seasoning and add salt and pepper if preferred.
Tags: minutes until, salt pepper