Albondigas (Spanish) Recipe

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Albondigas (Spanish) Ingredients

1/2 lb pork, ground
1/2 lb beef, ground
1 egg
1/2 cup rice, brown, uncooked
1 onion, diced fine
1/2 tsp thyme
8 cup ; water
1 tomato, chopped
1 garlic clove, diced
1/2 cup chile huerta
2 yerba buena, sprig
1 slice french bread, thick
1/2 tsp cumin
2 carrot, sliced thin
1 cup peas, fresh or frozen

A Recipe for
Albondigas (Spanish)

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This Recipe for Albondigas (Spanish) is one of thousands in the Recipes-to-go Ethnic Cookbook.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Albondigas (Spanish) from the recipe cookbook of Recipes-to-go (Ethnic)

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Rice is born in water and must die in wine.
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Albondigas (Spanish)

The second day of a diet is always easier than the first. By the second day you're off it.
Jackie Gleason

Albondigas (Spanish) Directions

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.

Serves: 6

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Albondigas (Spanish) Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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