Southwestdrunkenmeatballsoupabondigasborrachassopa Recipes

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THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

SOUTH WESTERN SOPAIPILLAS



South Western Sopaipillas image

Provided by Brian Boitano

Categories     appetizer

Time 51m

Yield 36 pieces

Number Of Ingredients 19

3 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
1 teaspoon salt, plus 1 teaspoon
1/4 cup shortening
1 to 1 1/4 cups water, room temperature
4 cups canola oil
1 teaspoon ancho chili powder
1/2 teaspoon black pepper
1 (15-ounce) can black beans, drained and rinsed
2 Roma tomatoes, seeded and diced
1 (4-ounce) can roasted green chiles (recommended: Hatch)
1 clove garlic, chopped
1 avocado, halved, pitted and flesh diced
1 lime, juiced
1 1/2 teaspoons ancho chili powder
3 ounces crumbled queso fresco, about 1/2 cup
2 tablespoons canola oil
Pinch salt and fresh ground black pepper
3 tablespoons chopped cilantro leaves

Steps:

  • In a large bowl sift together the flour, baking powder and 1 teaspoon of salt. Cut in the shortening with a fork or pastry blender. Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead until smooth. Cover and let rest for 5 minutes. Cook's Note: The dough can also be made in a standing mixer.
  • Heat the canola oil in a large high-sided skillet to 350 degrees F.
  • In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
  • Divide the dough into 4 equal portions. Roll each portion into a square about 1/4-inch thick. Cut each piece into 2 by 2-inch squares. Working in batches, carefully add about 6 pieces of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows. Remove them from the oil and drain on a sheet pan lined with paper towels. Sprinkle with the ancho chili mixture. Repeat with remaining pieces of dough. Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve.
  • Combine all of the salsa ingredients into a bowl and toss to combine.

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)



Authentic Sopa De Albondigas (Meatball Soup) image

My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.

Provided by cervantesbrandi

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb ground beef
1 tablespoon of fresh mint (minced, AKA yerba buena)
1 tablespoon cilantro (minced)
1 tablespoon white onion (minced)
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 ancho chilies
6 guajillo chilies
1 roma tomato
3 garlic cloves
1 tablespoon oil
1/4 white onion (thinly sliced)
6 cups water
1/4 teaspoon cumin (ground)
2 chicken bouillon cubes
1 beef bouillon cube
2 carrots (sliced in half lengthwise and then in bite size pieces)
1 chayote (chopped into bite size pieces)
1 red potatoes (diced in bite size pieces)
1/2 cup green beans (ends snapped, then broken into bite size pieces)
salt
cilantro (to garnish)
lime wedge (to garnish)

Steps:

  • Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
  • Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
  • In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
  • While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
  • Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
  • Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
  • Serve the soup in bowls garnished with chopped cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3

CLASSIC BRIGADEIROS RECIPE BY TASTY



Classic Brigadeiros Recipe by Tasty image

Here's what you need: butter, sweetened condensed milk, cocoa powder, chocolate sprinkle

Provided by Robin Broadfoot

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4

1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cocoa powder
1 cup chocolate sprinkle, as needed

Steps:

  • In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
  • Pour onto a greased plate, then chill for 1 hour.
  • Shape and roll the chilled mixture into balls.
  • Roll the balls in chocolate sprinkles.
  • Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 34 grams

MOM'S SWEDISH MEATBALLS



Mom's Swedish Meatballs image

Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef
GRAVY:
1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
NOODLES:
1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.

MEATBALL SANDWICH



Meatball Sandwich image

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

Provided by BIGGUY728

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
  • Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
  • While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

  • Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
  • In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
  • Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
  • Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

SWEET AND SOUR MEATBALLS II



Sweet and Sour Meatballs II image

I got this recipe from my mother-in-law shortly after I was married. Now it is a favorite of our kids. I like to serve it over rice.

Provided by Cathy

Categories     Main Dish Recipes     Meatball Recipes

Time 20m

Yield 5

Number Of Ingredients 11

1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

Steps:

  • In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
  • In a large skillet over medium heat, saute the meatballs until browned on all sides.
  • In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

Nutrition Facts : Calories 601 calories, Carbohydrate 70.5 g, Cholesterol 114.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 20.4 g, SaturatedFat 10.4 g, Sodium 878.1 mg, Sugar 50.7 g

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From natashaskitchen.com


SOPA PARAGUAYA - TRADITIONAL PARAGUAYAN RECIPE | 196 FLAVORS
2018-05-20 Preheat oven to 350 F / 180 C. Thinly slice the onion and fry them in a large skillet with a little oil until translucent for about 8 to 10 minutes. Season with salt and pepper. In a bowl, whisk the eggs until they become foamy. In a separate bowl, add the corn flour, then the onion and the milk, and mix.
From 196flavors.com


ROMANIAN MEATBALL SOUP (CIORBA DE PERISOARE) - JO COOKS
2020-10-04 Place meatballs in fridge until ready to add to soup. Create the soup base: Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften …
From jocooks.com


SMASHBURGER RECIPE - SIMPLY RECIPES
2022-02-14 While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a …
From simplyrecipes.com


MEXICAN MEATBALL SOUP - SOPA DE ALBONDIGAS - THE MCCALLUM'S …
2015-12-07 In a large bowl, add the lean ground beef, 3 cloves of garlic, 1 small minced, jasmine rice, chopped parsley, chopped mint, dried oregano, ground cumin, kosher salt, and fresh ground pepper to taste. Shape the meat mixture into meatballs about 1-inch in diameter. You should get about 25 to 30 meatballs, depending on the size you roll them into.
From themccallumsshamrockpatch.com


JUICY MEATBALL RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-08-09 How to Make Meatballs: Moisten Bread: Remove crusts and dice 3 slices of bread. Place in a large bowl and mix with 2/3 cup water. After 5 minutes, mash with a fork. Add Remaining Ingredients: Into the same bowl, add ground beef, ground pork, parmesan cheese, 1 egg, minced garlic, parsley, salt, and pepper.
From natashaskitchen.com


SWEDISH MEATBALLS RECIPE - NATASHASKITCHEN.COM
2020-06-09 Make the Meatballs: Add the ground beef and pork to a large mixing bowl. Using the star side of a box grater, grate the onion into the meat. In a small bowl mix the panko crumbs and milk, add to the bowl. Add remaining meatball ingredients, mix well, and shape into 1″ balls.
From natashaskitchen.com


MEXICAN MEATBALL SOUP (SOPA DE ALBONDIGAS) - MEXICO IN MY …
2015-09-18 Instructions. Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren’t juicy and your blender is having a hard time blending, add ¼ cup of water.
From mexicoinmykitchen.com


40 OLD-FASHIONED RECIPES FOR SOUTHERN FOOD | TASTE OF …
2019-04-03 Bourbon Meatballs. Kick-start your meatballs with a splash of bourbon and vinegar for punchy sweet-and-sour flavor. These Kentucky Derby bourbon meatballs are perfect to snack on while you watch the race. —Kimla Carsten, Grand Junction, Colorado. Go to Recipe. 3 / 40.
From tasteofhome.com


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