"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Albondigas Soup Recipe

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Albondigas Soup image


This recipe for Albondigas Soup, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ms. Elisha
Added: Tuesday, November 13, 2007


2 tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 c. tomato sauce
3 qt. of chicken or beef stock or water or a mixture of both stock and water
2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 lb ground beef
1/3 c. of raw white rice
1 raw egg
1/2 c. of chopped fresh mint leaves and/or parsley
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 c. frozen or fresh peas
dried oregano, crumbled
1/2 c. chopped fresh cilantro

Heat oil in heavy medium saucepan over medium heat. Add onion and garlic in saucepan and saute until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans. Prepare meatballs. Mix rice into meat, adding mint and parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish with chopped fresh cilantro.

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Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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