Recipe#3505

Title: Albondigas 03

Article: 10707 of rec.food.recipes 
 Newsgroups: rec.food.recipes 
 Subject: Albondigas 
 Message-ID: LTQ41HE7@taronga.com 
 Date: Thu, 11 Aug 1994 05:55:33 GMT 

1 1/2 pounds lean ground beef
 1/4 cup flour
 2 eggs
 6 cups chicken broth 
 4 cups beef broth 
 1 teaspoon dry oregano leaves 
 2 medium sized onions, chopped
 1 large dried whole ancho or pasilla, stemmed, seeded and crumbled or 2
   teaspoons chile powder 
 6 carrots, thinly sliced
 1/4 cup long grain white rice 
 1/3 cup chopped fresh cilantro
 3/4 pound spinach leaves, washed 
 2 or 3 limes, cut into wedges
 garlic (optional)
 In a large bowl mix beef, flour, eggs and 1/2 cup of the chicken broth.
 In a large pot, combine remaining 5 1/2 cups of chicken broth, beef broth
 oregano, onions and chile(s).  Bring to a boil over high heat then reduce
 to low.
 Roll the beef into small 1 1/2 inch meatballs and drop them in the broth.
 Simmer and skim off any foam that collects.  Add carrots, rice and cilantro.
 Simmer for about 20 minutes.
 Discard tough spinach stems, cut leaves into shreds.  Add spinach to soup
 and cook 5 more minutes.  Pour into bowls and offer lime wedges.