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| Home -> [Mexican, North American, Soups & Stews, South American] -> [Albondigas (meatball) Recipe] |
Albondigas (meatball)
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Mexican, North American, Soups & Stews, South American |
Rating: |
0 |
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Ingredients:
| | BROTH | | 1
| each | Onion, minced | | 1
| | Clove Garlic, minced | | 1/4
| cup | Oil | | 1
| | Can Tomato Sauce | | 3
| quart | Beef Stock | | 1
| | Sprig of Mint or Cilantro | | | ALBONDIGAS | | 3/4
| lbs | Ground Beef | | 3/4
| lbs | Ground Pork | | 1/3
| cup | Raw Rice or Crushed Oatmeal | | 1 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| tsp | Oregano, crushed | | 1/2
| | Small Onion, minced | | 1
| | Egg, slightly beaten |
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Procedures:
| 1 | Mix meat with the rest of the meatball ingredients. | | 2 | Shape into little meatballs. | | 3 | Fry minced onion and garlic in oil in a large pot. | | 4 | Add tomato and beef stock. | | 5 | Heat to boiling. | | 6 | Drop meatballs into boiling broth. | | 7 | Cover tightly and cook for 30 minutes. | | 8 | Add a sprig of mint about 10 minutes before soup is done. | | 9 | Remove mint before serving |
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