Recipe#3506

Title: Albondigas 04

From: elliottw7@aol.com 
 Newsgroups: rec.food.cooking 
 Date: 12 Nov 1996 20:34:27 GMT 
 Message-ID: <19961112203700.PAA02562@ladder01.news.aol.com> 

From Better Homes and Gardens
          Mexican Cook Book
1     Medium Onion, chopped (1/2 cup)
 1     Clove garlic, minced
 2     Tablespoons cooking oil
 4     cups water
 2     10 1/2-ounce cans condensed beef broth
 1     6-ounce can tomato paste
 2     Medium potatoes, peeled and cubed (2 cups)
 2     Medium carrots, sliced (1 cup)
 1     Beaten egg
 1/4  cup snipped cilantro or parsley
 1     Teaspoon salt
 1/2  Teaspoon dried oregano, crushed
 1/8  Teaspoon pepper
 1     Pound ground beef
 1/4  Cup long grain rice
 In large saucepan, cook onion and garlic in hot oil until onion is tender
 but not brown. Stir in water, broth, and tomato paste. Bring to boiling;
 add potatoes and carrots. Simmer for 5 minutes.
    Meanwhile, combine egg, cilantro or parsley, salt, oregano, and pepper.
 Add ground beef and uncooked rice; mix well. Form mixture into 1-inch
 meatballs. Add, a few at a time, to the simmering soup. Return soup to
 boiling;reduce heat and simmer about 30 minutes or until meatballs and
 vegetables are done. Makes 8 to 10 servings.
 Let us know how it turned out.