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Albondigas Recipe

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This recipe for Albondigas is from The Elder Family Favorite Recipes, 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:  
BROTH:
12 c liquid (4 c each of water, chicken stock, beef stock)
16 oz can tomatoes, finely chopped (or mashed)
3/4 c onion, chopped
4 oz can green chilies, chopped
2 sm russet potatoes, cubed
1 lg carrot, cubed
1 lg celery stalk, diced
1 clove garlic, minced
1 t salt
1/4 t pepper
1/4 t coriander (3 T cilantro)
1/4 t saffron
1 t dried mint leaves, crumbled
1/4 t oregano
1/8 c uncooked rice

MEATBALLS:
2 1/2 lbs ground round, extra lean
2 T onions, chopped
1/4 c breadcrumbs (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. Simmer 30 minutes. 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 my mom Jean Villaescusa. Can use prepared or homemade beef broth for water and bouillon. Can use 1/2 c cooked rice instead of breadcrumbs in meatballs. Rice is preferred in Arizona.

 

 

 

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