Things You'll Need:
- Ground chuck
- Salt
- Chili powder
- Grated onion
- Bread crumbs
- Raw rice (or pine nuts)
- Egg
- Spanish oil
- Consommé
- Bay leaf
- Dry sherry
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Step 1
Combine the consommé in a medium saucepan with water per the instructions on the can. Add the bay leaf. Set the pan over medium high heat and bring it to a boil.
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Step 2
Combine the ground meat, salt, chili powder and grated onion in a large bowl. Mix well. Add a little chopped, fresh mint for a distinctive flavor.
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Step 3
Add the bread crumbs and rice (or pine nuts) to the meat mixture. Work with the hands to combine thoroughly.
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Step 4
Shape the meat mixture into meatballs about 1 inch in diameter but no larger. Keep the size consistent. Use a small melon baller to measure the amount of meat mixture in each meatball.
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Step 5
Drop the meatballs gently, a few at a time, into the boiling consommé. Keep the boiling constant as the meatballs are added to the pot.
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Step 6
Reduce the heat. Cover the pan and simmer for 30 minutes. Remove the soup from the heat. Remove the bay leaf. Stir in the sherry just before serving. Serve with warm tortillas.
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Step 7
Vary the recipe by adding sliced carrots, green beans, peas and/or cilantro to the broth just before the meatballs are added.
