October 10, 2003 recipe from Chef Chris Manning:

AlbonDigas
(Mexican Meatball Soup)

For the Meatballs:

1 lb. Ground Beef (Extra Lean)
2 Eggs
¾ cup bread crumbs
1 cup cooked rice
½ cup grated parmesan cheese
1 tsp. Ground cumin
1 tsp. Dried oregano leaves
1 tsp. Spanish paprika
2 tbsp. Hot sauce

Combine all of the ingredients in a large mixing bowl and mix thoroughly. Roll into 1 oz. meatballs and brown on a low heat in a large skillet. This recipe will yield 30 – 1oz. meatballs.

For the Soup:

2 cups diced Spanish onion
1 cup diced red bell pepper
1 cup diced celery
1 cup diced green bell pepper
2 Jalepeno peppers, seeded and diced
1 Poblano pepper, seeded and diced
3 cups diced fresh tomatoes
¼ cup tomato paste
1 tbsp. Fresh chopped cilantro or parsley
4 cloves of garlic, chopped
6 cups of beef stock

In an 8 qt. pan, add the onions, peppers, celery, jalepeno and poblano peppers. Sweat the veggies on low heat until the onion starts to wilt. Add the tomatoes, garlic, tomato paste, cilantro and beef stock. Simmer for 30 minutes. Add the meatballs and simmer for five minutes. Serve in bowls over a scoop of rice and garnish with grated cheddar cheese and sour cream.