Recipe#3504

Title: Albondigas 02

From: Sam Waring waring@ima.infomail.com 
 Newsgroups: rec.food.recipes 
 Subject: Albondigas 
 Message-ID: <67f_9407132200@ima.infomail.com> 
 Date: Fri, 15 Jul 1994 01:18:06 -0400 (EDT) 
 Organization: Austin InfoMail Association - Austin, TX 

Keywords: soups, Mexican
 Servings: 4-6
 MMMMM-----------------------------BROTH-----------------------------------
       1 T  Butter
       2    Garlic clove; crushed
       1    Green chili; chopped
       1 bn Scallion, including tops; sliced
       2 qt ;Water
       1 cn Beef bouillon
 MMMMM---------------------------MEATBALLS---------------------------------
   1 1/2 lb  Ground chuck
       2     Garlic clove; chopped fine
       2     Tomato, fresh; chopped
       2     Egg
       1 ts  Salt
             Pepper; to taste
       1 T   Flour; (Masa Harina preferred)
       1 c   Rice, cooked; (add 1/2 cup
             -to meatball mixture and
             -1/2 cup to broth)
             Mint, fresh; chopped
   BROTH:  Saute ingredients slightly in butter in large Dutch oven. Add
   water and beef bouillon. Simmer 15 minutes.
   MEATBALLS:  Mix ingredients together gently. Make tiny balls from meat
   mixture and add to broth with mint. Let simmer 20 minutes or so.
   Recipe notes: A delicious Mexican meatball soup--prepared by a Mexican
   lady from Phoenix, AZ, who could not speak English. She never measured
   any of the ingredients and believe me, I was very busy following her
   around the kitchen trying to write down the recipe as she was chopping,
   mashing, stirring and tossing ingredients into a pot. What fun and what
   a tasty recipe this is.
   Source: Yes, You May Have the Recipe by Maria Baker
 -End Recipe Export-
 -Begin Recipe Export- QBook version 1.00.12
 Title: Albondigas
 Keywords: soups, beef, pork, lunch, Spanish
   Servings: 6
     1/2 lb Pork, ground
     1/2 lb Beef, ground
       1    Egg
     1/2 c  Rice, brown; uncooked
       1    Onion, diced fine
     1/2 ts Thyme
       8 c  ;Water
       1    Tomato; chopped
       1    Garlic clove; diced
     1/2 c  Chile huerta
       2    Yerba buena, sprig
       1 sl French bread; thick
     1/2 ts Cumin
       2    Carrot; sliced thin
       1 c  Peas, fresh or frozen
   Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
   small balls.  Bring water to boil and add balls; simmer at low boil for
   1 hour.  Add tomato, garlic, chili, and rest of chopped onion; let
   simmer 35 minutes.  Add yerba buena and simmer 10 minutes.  Soak French
   bread in small amount of soup broth until very soft.  Place in blender
   with comino; chop together; add to soup.  Next add carrots and peas;
   simmer until vegetables are tender.  Serve.
 -End Recipe Export-