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1995-09-27
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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
Title: Albondigas
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-