"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Albondigas Recipe

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This recipe for Albondigas, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T Pico Pica
1 8oz tomato sauce
1 large can whole tomatoes
sugar
pepper
salt
8 small cloves of garlic
2 med. onions
3 beef bouillon cubes
3-5 stalks of celery
6-8 carrots
3-5 zucchini
1/4 C uncooked rice
1 lb ground beef
1 egg
1/2 tsp. cumin

Directions:
Directions:
Combine in Dutch Oven size pot: 4 C water, 1 T Pico Pica; 1 8oz tomato sauce; 1 large can whole tomatoes, 1 med. onion, chopped; 3 beef bouillon cubes; 4 sm. cloves garlic; 1/4 tsp. sugar, 1/8 tsp. pepper; 1/2 tsp. salt. Bring to boil & SIMMER for about 10-15 minutes.
ADD cut up celery, carrots, & zucchini and cook till soft.
Meanwhile PREPARE MEAT BALLS; 1st-in small container, add boiling water to cover the 1/4 C uncooked rice; leave to soak. In med. bowl, mix thoroughly 1 lb. ground beef with 1 slightly beaten egg; 1 med onion, chopped; 4 cloves of garlic, minced; and 1 tsp salt, 1/2 tsp. cumin, 1/8 tsp pepper. ADD RICE and mix.
MAKE SMALL MEATBALLS and roll in flour lightly. As you make them, add to the boiling soup mixture. When finished, turn soup down & simmer for 20 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours, if working alone & continuously.
Personal Notes:
Personal Notes:
This takes some time, but it is really worth it! Great, tasty, one dish meal for a cold evening. Don't freeze-vegetables don't hold up. I have cut the recipe in half and it works fine.

 

 

 

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