Sopa de Estrellitas con Albóndigas (Pasta and Meatballs Soup)
Ingredients
For the meatballs:
- ½ pound of ground pork
- ½ pound of ground beef
- 1 beaten egg
- 1 cup of aliños sauce
- Salt
- ½ warm water
- ½ cup masarepa or precooked cornmeal
For the soup:
- 1 cup of aliños sauce
- 2 carrots, peeled and diced
- 8 cups water or more if needed
- ½ teaspoon of cumin
- ½ pound star-shaped, cooked until al dente and drained
- Salt and ground pepper, to taste
- Fresh cilantro for serving
Instructions
- In a large bowl, combine the beef, pork, egg, aliuños, salt, cornmeal and water. Knead with your hands until well mixed.
- Shape the mixture into 12 small meatballs, set them on a plate.
- In a large pot over medium heat, place the aliuños, carrots, water cumin. Bring to boil and reduce heat to simmer.
- Add the meatballs to the broth, one at a time. Cover and let cook for 40 to 45 minutes over medium-low heat.
- Add the cooked pasta and season with salt and pepper. Sprinkle fresh cilantro and serve immediately.
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