Albondigas (Spanish) Recipe




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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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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Albondigas (Spanish)

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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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