Creamy Onion and Meatball Soup

Crema de Cebolla con Albondigas
There 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.
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Creamy Onion and Meatball Soup

Crema de Cebolla con Albondigas
There 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.
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Ingredients

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

Instructions

  • 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 & Wine Advice

Serve hot.
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Course; Soup
Cuisine; Mexican