Albondigas Recipe

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Albondigas Ingredients

1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 cup brown rice, uncooked
1 onion, diced fine
1/2 tsp tomio (thyme)
8 cup water
1 tomato, chopped
1 clove garlic, diced
1/2 cup chili huerta
2 yerba buena
1 thick slice french bread
1/2 tsp comino (cumin)
2 carrots, sliced thin
1 cup peas, fresh or frozen

A Recipe for
Albondigas

Herb Tip
Using 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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Other things are just food. But chocolate's chocolate.
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This Recipe for Albondigas is one of thousands in the Recipes-to-go Ethnic Cookbook.

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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
Unknown

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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
Jane Grigson

Albondigas

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Albondigas 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: 4

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

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