Sopa de Albondigas

                                                                                                    

Ingredients:

For the meatballs "albondigas":

For the soup:

Preparation:

For the meatballs "albondigas":

Grind the meat together with the masa harina, the onion, chilli, garlic cloves and culantro. Season with salt and pepper.

Make from it balls around the size of a walnut. Set aside while preparing the stock.

For the soup:

In a large saucepan heat up a little of oil or lard. Fry the beef shank bone meat until browned all sides.

Add the water and place it on low fire. Bring it to a boil.

In a frying pan make a "sofrito" heating up a little of oil or lard.

Add the achiote together with the onion, garlic, sweet chilli, tomatoes and culantro.

Season with salt and pepper. Bring it again to a boil.

Add the meatballs "albondigas" and as they start to float on the surface of the stock, that means they're done.

Then add the small ball of masa harina to a small bowl, dissolve it with cold water. Let it boil for a few minutes.

Serve warm.