Albondigas (spanish)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork, ground |
| ½ | pounds | Beef, ground |
| 1 | Egg | |
| ½ | cup | Rice, brown; uncooked |
| 1 | Onion, diced fine | |
| ½ | teaspoon | Thyme |
| 8 | cups | ;Water |
| 1 | Tomato; chopped | |
| 1 | Garlic clove; diced | |
| ½ | cup | Chile huerta |
| 2 | Yerba buena, sprig | |
| 1 | slice | French bread; thick |
| ½ | teaspoon | Cumin |
| 2 | Carrot; 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.