We adapted a classic recipe for sopa de albondigas, a popular dish among Mexican and Latin American communities. The beauty of this recipe comes from cooking the
meatballs directly in the base, which gives the dish a mouthwatering savoriness.
1. In a medium bowl, mix the ground beef, mint, egg, rice, salt and flour tigether. Form into balls the size of a golf ball, gently packing the mixture together. Set meatballs aside.
2. Pour jar of Pozole to the People into medium pot. Bring to a gentle boil and add meatballs. Cover with a lid and simmer gently for 10 minutes.
3. While soup is still boiling add your diced vegetables and cover with lid. Turn heat down to low and cook for another 5 minutes, or until vegetables are tender, not raw.
4. Ladle into individual bowls. Top with fried potatoes sticks, cilantro and lime.
1/2 lb ground beef
1/4 cup white rice, cooked
1 tbsp mint, finely chopped
pinch of kosher salt
1 tbsp AP flour (optional)
1 jar (16 fl oz) Pozole to the People red soup base
1/2 cup carrots, diced
1/2 cup chayote (or potato), diced
Garnishes: 1 cup fried potato sticks, 1/4 cup
cilantro leaves, 1 lime cut into wedges
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