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Albondigas Recipe

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This recipe for Albondigas, by , is from The Elder Family Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Villaescusa

Category:
Category:

Ingredients:  
Ingredients:  
BROTH:
3 quarts water
16 oz can tomatoes, finely chopped (or mushed)
1 clove garlic, minced
1 t salt
1/4 t pepper
1/3 c green onion, chopped
3 t instant beef bouillon
4 oz can green chiles, chopped
1 t dried mint leaves, crumbled
1/4 t oregano

MEATBALLS:
2 1/2 lbs ground round, extra lean
1/2 c green onions, chopped
1/4 c bread crumbs (or cornmeal, or crackers)
1 egg, slightly beaten
1 t salt
1 t pepper
1 t garlic powder
1 t mint leaves, crumbled

Directions:
Directions:
Bring ingredients for broth to a simmer in large pot. Include juice from tomatoes. Heat till boiling. While heating make meatballs. Mix ingredients with hands and form into small balls. When they are all made, drop into the broth and cook. When balls are done soup is ready to serve.

Personal Notes:
Personal Notes:
From Pete's mom Jean Villaescusa. Can use prepared or homemade beef broth for water and bouillon. Can use 1/2 c cooked rice instead of bread crumbs in meatballs. Rice is preferred in Tucson.

 

 

 

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