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Albondigas
Servings: 4-6
1 T butter
2 garlic clove, crushed
1 green chile, chopped
1 bunch scallions including tops, sliced
2 quarts water
1 can beef bouillon
1 1/2 lb ground chuck
2 garlic clove, chopped fine
2 fresh tomatoes, chopped
2 eggs
1 ts salt
pepper, to taste
1 T masa harina
1 c rice, cooked, (add 1/2 cup to meatball mixture and 1/2 cup to broth)
fresh chopped mint
Saute garlic, chile, and scallions slightly in butter in large
Dutch oven. Add water and beef bouillon. Simmer 15 minutes.
Mix chuck, garlic, tomato, eggs, salt, pepper, flour, and rice
together gently. Make tiny balls from meat mixture and add to broth
with mint. Let simmer 20 minutes or so.
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Albondigas 02