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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Albondigas Recipe

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This recipe for Albondigas is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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