This yummy soup won a grand prize for me at the New York State Fair.

Sopa de Albondigas

2 Tbsp. Oil

1 onion, chopped

1 clove garlic, chopped fine

1 cup tomato puree

2 quarts meat stock or canned beef broth or albondiguitas stock

salt

freshly ground black pepper

1 recipe albondiguitas

Heat the oil and saute the onion until tender, without allowing it to brown. Add along with the garlic and tomato puree to the meat stock. Taste for seasoning. Bring to a boil; add the meatballs. Cover and cook. Simmer gently until meatballs are cooked, about 45 minutes. Serves 6.

Albondiguitas

2 slices white bread

milk

one half pound ground pork

one half pound ground veal

one half pound ground lamb

1 large onion, minced

salt

freshly ground pepper

4 cups meat stock

2 cups tomato juice

1 canned chipotle chile, chopped

Soak the bread in milk and squeeze dry just before using. Mix the meats, onion, bread, eggs and seasonings together thoroughly and form into bite-sized balls. Combine the stock and tomato juice, add the chile, and heat to the boiling point. Add the meatballs to the boiling liquid, a few at a time so as not to stop the boiling. When all the meat balls have been added, reduce heat to simmer, cover and cook gently for 45 minutes. Drain, and save the stock for soups.