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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Albondigas Recipe

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This recipe for Albondigas is from Lawrence's Cookbook, 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!
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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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