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| Home -> [Beef, Mexican, North American, Pork, South American] -> [Albondigas Recipe] |
Albondigas
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Mexican, North American, Pork, South American |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Ground pork | | 1/2
| lbs | Ground beef | | 1
| | Egg | | 1/2
| cup | Brown rice, uncooked | | 1
| | Onion, diced fine | | 1/2
| tsp | Tomio (thyme) | | 8
| cup | Water | | 1
| | Tomato, chopped | | 1
| | Clove garlic, diced | | 1/2
| cup | Chili huerta | | 2
| | Yerba buena | | 1
| | Thick slice French bread | | 1/2
| tsp | Comino (cumin) | | 2
| | Carrots, sliced thin | | 1
| cup | Peas, fresh or frozen |
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Procedures:
| 1 | Mix pork, beef, egg, rice, ?of onion, and tomio together; make into small balls. | | 2 | Bring water to boil and add balls; simmer at low boil for 1 hour. | | 3 | Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. | | 4 | Add yerba buena and simmer 10 minutes. | | 5 | Soak french bread in small amount of soup broth until very soft. | | 6 | Place in blender with comino; chop together; add to soup. | | 7 | Next add carrots and peas; simmer until vegetables are tender. | | 8 | Serve |
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