Albondigas with nopal

Albondigas and nopal cactus soup (Sopa de nopales y albóndigas)

In this recipe, which isn't served exactly as a soup, the term sopa means served with a bouillon, very liquid rather than being accompanied by a thick sauce.

Albondigas and nopal cactus soup

Ingredients

The nopal salad:
* 1 tablespoon olive oil
* 2 tablespoons chopped onion
* 2 morita chilies
* 1 clove garlic, minced
* 1 cup chopped tomato
* 1 cup nopal cactus pad, cleaned and sliced in small juliennes
* 4 cups chicken broth
* 2 sprigs of cilantro
* 1/8 teaspoon salt

The meatballs:
* 1/3 cup chopped turkey bacon and fried
* 1 small onion, finely chopped
* 2 tablespoons cleaned cilantro finely chopped
* 1 cup ground beef
* 1 egg
* 1/4 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 cup cream cheese
* 1 cup tagliatelle pasta,

Preparation

1) Preparing the vegetables with nopal cactus: cook the chopped onion in a pan with hot oil; after one minute add the morita chiles, garlic, diced tomatoes, nopales and kitchen adds a couple of minutes. Pour in a pot, add chicken broth, cilantro and salt.

2) Making the meatballs: in a bowl, combine the meat, chopped onion, bacon, cilantro, egg, salt and pepper. Shape the meatballs the size of a small walnut, make a hole in the center and inside put in some cream cheese; close and seal the meatball.

3) In boiling salty water, with an onion and bay leaf, cook the tagliatelle pasta until al dente.

4) In the same pan where you cooked the nopal and the vegetables, sear the meatballs until they brown; then put them to the pot with all the remaining ingredients and bring everything to a boil; reduce heat and simmer until the albondigas are cooked.

Pour some noodles on each individual deep dishes, then ladle the bouillon with albondigas and vegetables over, then garnish with cilantro leaves.