Sopa De Verduras Food

SOPA DE ALBONDIGAS

Steps:

• In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
• Stir in water, broth and tomato paste.
• Bring to a boil; add potatoes and carrots.
• Simmer 5 minutes.
• Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
• Add ground beef and rice and mix well.
• Form into 1-inch meatballs.
• Add, a few at a time, to the simmering soup.
• When all meatballs are added, bring soup back to boiling.
• Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

MENESTRA OR SOPA DE VERDURAS (MARKET VEGETABLE SOUP)

Steps:

• Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed.
• Taste and adjust the seasoning.
• While the soup cooks, make the garnishes.
• Heat a heavy skillet over med-high heat.
• Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned.
• Remove from the pan.
• When the chiles are cool enough to handle, crumble into small pieces.
• In the same skillet, heat the oil over medium heat.
• Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel.
• Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese.