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Albondigas Recipe

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This recipe for Albondigas, by , is from Lawrence's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lawrence Graham

Category:
Category:

Ingredients:  
Ingredients:  
To prepare albondigas soup, soak 1/2 cup of short-grain rice for 20 minutes, then discard the soaking liquid. Sauté 1/2 cup of chopped onion until it softens. Process 1 slice of white bread to create 1 1/4 cups of bread crumbs.
Mix the bread crumbs with the soaked rice and cooked onion, and season the mixture with 1/2 tablespoon of dried oregano, 1 teaspoon of ground cumin and 1/4 teaspoon of salt. Add 1/2 pound each of ground pork and ground sirloin, 1/4 cup of minced cilantro and 2 egg whites. Thoroughly combine the ingredients, and shape the mixture into 1-inch meatballs. Keep the meatballs in the refrigerator for 20 minutes.
Brown the meatballs in a large pot, and set them aside. Sauté 1 1/2 cups of chopped onion, 1 cup of chopped carrot and 1 minced clove of garlic. Pour in 1 cup of chopped tomatoes and 4 cups of chicken broth. Bring the mixture to boil, and return the meatballs to the pot, along with 2 tablespoons of chopped mint.
Simmer the mixture for 35 minutes before adding 2 cups of chopped zucchini. Season the soup with salt and black pepper, and allow it to cook for another 10 minutes. Top each serving with a sprinkling of minced cilantro

Directions:
Directions:

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