Shatford Library Recipe Collection
Jennifer's Albondigas Soup

Meatballs - make first
1-2 lbs. raw hamburger
1 finely diced onion
1 finely diced Serrano pepper
1/2 finely chopped tomatoe
1+ Progresso Italian flavored bread crumbs
1-2 eggs
pinch of cumin
pepper
seasoning salt
garlic salt/garlic

Soup mixture
1-3 15 oz. tomato sauce, I like Hunts
1 - chopped onion
1 - can Green Giant Niblet corn, or you can take fresh corn off
of cob and use this, it is very good
2-3 sm zuccini
fresh chopped green beans - to your taste
1-2 large cans chopped tomatos
1 head of cabbage
handful of sm seashell noodles
1 of the small dark green chiles, they are long and narrow but only about three inches in length
1-3 tsp. Tiger sauce
dash of Tabasco sauce
*pepper, seasoning salt, garlic salt or garlic to taste

Meatballs
Mix all of the above ingredients. Take enough meat to make size of
meatballs you like and pack tight, rolling into ball. Drop into cold
water. I usually fill my pot 1/3 full of water then drop meatballs
in. Turn on burner and start letting come to boil... in the
meantime.

Sauce
Put all of these items into the water and meatballs, but leave the
cabbage out until later. (This is actually like a veggie soup, so
you can add anything that you like in soups. Sally taught me to add
a few macaroni to my soups, they make them fun - and good.)

Start by adding only one can of tomato sauce at a time. It will
taste watery until you get the right amount. It gets a zing to it
when it is good.

I like to get the crusty sourdough rolls and either just heat them up
or make garlic toast to go with this. Yum-Yum!

I hope that I have everything in this, I will keep thinking on it and
let you know later if I forgot anything... but I think not.

Recipe Contributed by Mary Ann Laun