Serves: 4
Total Calories: 794
1. 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.
2. 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.
3. Transfer the onion mixture to a blender or a processor. Add the masa harina and 2 cups of the chicken broth. Purée until smooth.
4. 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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Onion and Meatball Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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