Soupa De Albondigas - Tucson Soup

I've made this a couple of times now. It is the thing to do when we get to Tucson. The ingredients may not be available at every place, but it is worth the effort.

Spanish meatball peasant soup. I've added the option of prickly pear. It makes this Tucson Soup. The meatballs can be made with what ever is at hand: Ground beef, ground turkey, ground pork, sausage meat, etc. or any combination thereof.

Meatballs:

• 1 lb Ground Meat
• 2 cloves Garlic, minced
• ½ tsp Ground Red Chile
• ½ tsp Salt
• ½ tsp Ground Pepper
• 1 cup Dry Bread Crumbs
• 1 Egg
• ½ Onion, finely chopped

Mix together the ground meat, salt, chile, salt, pepper, garlic and bread crumbs. Lightly beat the egg and stir into the mixture. Add the onion and mix well, then shape into small balls and reserve while you make the soup.

Soup:

• 2 tbsp Olive Oil
• ½ Onion, chopped
• 3 med Carrots, thinly sliced
• 1 tbsp chopped Cilantro
• 1 tsp Dried Oregano, crushed
• 2 Tomatoes, coarsely chopped
• 4 cups Beef Stock or Broth
• 2 cups Water
• 1 cup Prickly Pear Cactus Leaves, chopped (optional)

Pour the oil in a large soup pot and saute the onion for 2 to 3 minutes, add the carrots, cilantro, oregano and tomatoes and saute for 3 to 4 more minutes. Add the beef stock and water and bring to a boil.
Add the meatballs, a few at a time, so that the boiling remains constant. After the meatballs are in, add the prickly pear, reduce the heat, cover, and simmer for 30 minutes. Serve hot with warm corn or flour tortillas.