 |
|
Albondigas
Servings: 6
1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 c rice
1 onion, diced fine
1/2 ts thyme
8 c water
1 tomato, chopped
1 garlic clove, diced
1/2 c chile huerta
2 sprig yerba buena
1 thick slice french bread
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.
|
|
Albondigas 06