Creamy Onion and Meatball Soup
Crema de Cebolla con AlbondigasThere is no cream in this unique puréed soup adapted from a cookbook, by George C. Booth. He wrote that the soup originated in the city of Puebla and was called Sopa de Crema. My version is slightly different, in that I sauté the onions before boiling them to enhance the flavor, I use a mixture of ground beef and pork for the meatballs, and add to thicken the broth. The soup is unusual and quite delicious.
Ingrediënten
Makes 4 to 6 servings
- 1 slice white bread
- 1 tablespoon milk
- 1 large egg beaten
- ½ pound lean ground beef or pork or a mixture of the two
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper or to taste
- 2 tablespoons unsalted butter
- 2 large white onions finely chopped
- 1 tablespoon masa harina flour for corn tortillas
- 4 cups chicken broth canned or homemade
- 2 tablespoons chopped fresh flat-leaf parsley or cilantro
- 4 teaspoons sherry
Instructies
- In a small bowl soak the bread in the milk and mash with a fork.
- Mix in the beaten egg.
- With clean hands, mix in the meat, oregano, salt, and pepper.
- Form into small (about 1-inch) meatballs.
- Reserve on a plate.
- In a large saucepan, melt the butter over medium heat.
- Add the onions and cook, stirring, 2 minutes.
- Add 1 cup of water, cover, reduce heat to low, and simmer until the onions are very tender, about 15 minutes.
- Transfer the onion mixture to a blender or a processor.
- Add the masa harina and 2 cups of the chicken broth.
- Purée until smooth.
- Return the soup to the saucepan.
- Add the remaining 2 cups of chicken broth.
- Bring to a boil.
- Drop in the meatballs and parsley.
- Cook, partially covered, stirring occasionally, until the meatballs are completely cooked through, 18 to 20 minutes.
- Adjust seasoning.
- Stir in the sherry.
Notes / Tips / Wine Advice:
Serve hot.
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