Recipe: Mexican Wedding Soup (with mini meatballs and fried noodles, 1970's)

MEXICAN WEDDING SOUP

FOR THE NOODLES:
4 cups flour
3 large eggs
3/4 tablespoon olive oil
2 1/4 teaspoons salt, divided use
FOR THE MEATBALLS:
3/4 pound ground beef
1 pound ground veal
1 cup fine breadcrumbs
2 small eggs
1 tablespoon chopped oregano
3/4 teaspoon pepper
10 1/3 cups chicken stock, divided use
Fat or oil for frying

TO MAKE THE NOODLE DOUGH:
In a large bowl, mix the flour, 3 eggs, olive oil and 3/4 teaspoon of the salt. Form into a noodle dough by kneading until the dough is smooth and elastic. Allow the dough to rest for 30 minutes.

TO MAKE THE MEATBALLS:
Combine the beef, veal, breadcrumbs, 2 small eggs, oregano, remaining 1 1/2 teaspoons salt and pepper with 1/3 cup of the stock and mix well. Form the meat mixture into tiny balls.

Heat the fat or oil in a deep skillet to 390 degrees F.

Fry the meatballs, turning them occasionally, until they are brown. If the skillet doesn't hold all the meatballs without crowding, do this in batches. Drain the meatballs well on paper toweling.

TO FRY THE NOODLE DOUGH:
Pinch off tiny pieces of noodle dough, form them into balls and deep-fry them in hot fat. When they are brown, drain them on paper toweling.

TO MAKE THE SOUP:
Heat the remaining 10 cups chicken stock and stir in the meatballs and noodles. Simmer the soup for 30 minutes. Taste for additional salt and pepper and serve piping hot.

Makes 8 servings
Source: The New York Times Bread and Soup Cookbook by Yvonne Young Tarr, 1972