Tortilla-Ball Soup Recipe
Ingredients
| Tortillas | 8 Large (Stale) | |
| Milk | 1 Cup (16 tbs) | |
| Onion | 1 Small, coarsely chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Whole egg | 1 , beaten (Plus 1 Egg Yolk) | |
| Egg yolk | 1 , beaten | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Lard/Oil | 2 Cup (32 tbs) (For Frying) | |
| Meat stock/2 quarts canned beef broth /3 cans condensed beef broth plus equal amount water | 2 Quart | |
| Canned tomato sauce | 1 Cup (16 tbs) |
Directions
Tear tortillas into pieces and soak in milk until soft.
Place in an electric blender with onion and garlic ayid blend until pureed.
Turn puree into a bowl.
Beat in cheese, whole egg and egg yolk, salt, and pepper.
Shape into small balls.
Fry in hot lard until lightly browned.
Meanwhile, heat meat stock and tomato sauce together in a large kettle.
When bubbling, add tortilla balls.
Serve at once.
Place in an electric blender with onion and garlic ayid blend until pureed.
Turn puree into a bowl.
Beat in cheese, whole egg and egg yolk, salt, and pepper.
Shape into small balls.
Fry in hot lard until lightly browned.
Meanwhile, heat meat stock and tomato sauce together in a large kettle.
When bubbling, add tortilla balls.
Serve at once.
Chef
