Albondigas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground pork |
| ½ | pounds | Ground beef |
| 1 | Egg | |
| ½ | cup | Brown rice, uncooked |
| 1 | Onion, diced fine | |
| ½ | teaspoon | Tomio (thyme) |
| 8 | cups | Water |
| 1 | Tomato, chopped | |
| 1 | Clove garlic, diced | |
| ½ | cup | Chili huerta |
| 2 | Yerba buena | |
| 1 | Thick slice French bread | |
| ½ | teaspoon | Comino (cumin) |
| 2 | Carrots, sliced thin | |
| 1 | cup | Peas, fresh or frozen |
Directions
Mix pork, beef, egg, rice, ½ of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.
Serves 6.
Posted by Fred Peters.