Albondigas & Jicama Salad

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this economical soup makes a great sunday supper

for the meatballs
1 cup finely chopped zucchini sauteed until
light brown
1/2 cup diced onion sauteed until lightly browned
1 lb pork
1 egg
1/2 cup cooked rice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1 tsp oregano
pinch of sugar

mix everything together well and set aside

for the broth
1 medium size tomato
6 cups chicken stock
2 cups sliced carrot
1 cup diced onion
1 chipotle chile
1 guajillo chile
put the broth, chiles and tomato in a blender and puree  then put that into a soup pot with the carrot and onion and bring to a simmer, in a saute pan with a little oil over medium heat start forming little meatballs(think jumbo olive size) and brown them a bit then add to the broth, when all the meatballs are added simmer for about 20 minutes more then serve.

Jicama Salad
Badsed on the street snacks of fruit and Jicama sold all over Mexico, this light and refreshing salad makes a great introduction to jicama to the uninitiated. When describing Jicama to people I like to tell them that it tastes like a cross between apples and water chesnuts.

for the salad
1 medium sized jicama peeled and cut into thick matchbook style pieces
2 oranges peeled and cut into thick slices
1/4 cup diced onion
3 radishes cut in 1/2 and sliced
2 tablespoons chopped cilantro

for the dressing
1 cup olive oil
2/3 cup lime juice
1/4 cup cholula
1 tsp salt
1 tsp pepper
1 tsp sugar

mix dressing ingredients well and reserve, in a large bowl toss toger salad ingredients and pour enough dressing to coat, toss again and plate, sprinkle a little chile and lime powder over the top if desired