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Sopa De Albondigas

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOPA DE ALBONDIGAS
 Categories: Soups, Beef, Ethnic
      Yield: 6 Servings
 
           -Barb Day GWHP32A

MMMMM-------------------------MEATBALLS------------------------------
      1 lb Ground beef; lean
     12    Mint leaves
      6    Cilantro; sprigs, chopped,
           -include stems and leaves
      2 tb Onion; chopped
      2 tb Tomato; fresh, chopped
    1/2 ts Salt; or to taste
    1/4 ts Pepper

MMMMM-----------------VEGETABLES, BROTH & PASTA----------------------
      4 c  Beef broth;with rich flavor
      1    Chayote; julienne cut, *
      1 c  Carrots; julienne cut
    1/4 c  Leek; white part only/sliced
    1/2 c  Cabbage; shredded
    1/2 c  Pasta; shells or macaroni
 
   *Chayote is also called Mirlaton or Huisquil, and is a type of
  squash.
   Make the meatballs: Mix all ingredients and shape into 3/4"
  meatballs. Bring the broth to a low simmer and add the vegatables.
  Add the meatballs and top them with the paste. Cover and simmer over
  low heat for 30 minutes. Serve hot in bowls, with tortillas.  Note: I
  like to make my own beef broth for all recipes, but particularly for
  this one, as it needs a rather strong broth.  This recipe is from the
  book False Tongues and Sunday Bread, by Copeland Marks. Barb Day
 
MMMMM

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