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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Albondigas Recipe

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Albondigas image
Mrs Maggofin infront of the Magoffin Home,1120 Magoffin St. EPCHS

 

This recipe for Albondigas, by , is from The El Paso County Historical Society'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!

Contributor:  
Contributor:  
Octavia Magoffin,How We Cook in El Paso,1898

Category:
Category:

Ingredients:  
Ingredients:  
two pounds of Hamburg steak
four soda crackers dissolved in water
two eggs
chopped onion and tomatoes;
salt, pepper, and sage

Directions:
Directions:
Two pounds of Hamburg steak; four soda crackers dissolved in water; two eggs; a little chopped onion and tomatoes; season with salt, pepper, and a little sage. Mix well into a stewpan put a little chopped onion and tomatoes; first having heated a spoon of lard, fry for a few moments; then fill the vessel half full of water; when boiling make meat mixture into balls, size of a partridge egg; drop into the water and cook for two hours and a half. Can substitute the lard with oil or butter.

Personal Notes:
Personal Notes:
I made this in our cooking class at the Magoffin Home Site and it received rave reviews; someone even complained that they could not get a third serving! I like this recipe so much I have prepared it a few times in the fall and winter months. My grandmother made Albondigas for my mother and my mother made them for my sisters and I like to add different veggies, I use ground sirloin steak and I make the meatballs very small. This recipe can be prepared in a crockpot to simmer all-day

 

 

 

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