In article .com>,
"marriz" > wrote:

> Hello,
> I would like to have a recipe for Albondigas Soup such as i encountered
> in Mexico.
> It had the usual meatballs but fairly large and a lot of fresh vegies
> such as carrots, squash, onions, peppers and other good things such as
> about a quarter of an ear of fresh corn. It was served with
> Tortilla's.
> I have tried to make it but although the meatballs are good the vegies
> are all cooked to a state of early deadness.


Yeah, the vegies will be mush by the time the meatballs are cooked. I
cook the meatballs in the soup until they are done, and *then* add the
vegies. Unless you are really careful about size, some vegies will still
turn to mush, so add the carrots and potato first, most of the rest later,
and the corn a few minutes before serving (break the ears into quarters,
or even smaller).

--
Dan Abel
Sonoma State University
AIS