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Broth | Broth Recipes | Broth Recipe

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1/2 lb. ripe tomatoes (2-3)

1 sm. white onion, roughly chopped

2 sm. cloves garlic, peeled and

roughly chopped

1 tbsp. lard or safflower oil

1/2 lb. carrots, trimmed and peeled and cut into 1/4 inch cubes (5 sm.)

1/2 lb. zucchini, trimmed and cut into 1/4 inch cubes (3-4)

2 c. beef or chicken broth

4 c. cold water or more

Salt to taste

3 fresh chilies or jalapeno peppers

2 lg. sprigs fresh mint or cilantro

No Recipe Image


Put tomatoes in saucepan, cover with boiling water and cook for 5 minutes. Drain and cool. When cool enough to handle, remove and skin and transfer to blender or food processor. Add onion and garlic, blend until smooth. Heat lard or oil in a wide heavy pan. Add tomatoes, puree and fry over high flame for 2 minutes until reduced and thickened. Add chopped carrot and zucchini; broth and water. Season lightly and bring to simmer. Carefully add meatballs. Make 2 slits in across at points of chilies and add together with mint and cilantro. Continue cooking over low flame for 50 minutes. When soup is cooked, broth will be cloudy and slightly thickened with juice of meat. Will have a rich gleam on surface. Add more water, if necessary. Can be prepared a day ahead. Adjust salt just before serving. Serves 6.

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