Albondigas (spanish)

Yield: 6 Servings

Measure Ingredient
½ pounds Pork, ground
½ pounds Beef, ground
1 \N Egg
½ cup Rice, brown; uncooked
1 \N Onion, diced fine
½ teaspoon Thyme
8 cups ;Water
1 \N Tomato; chopped
1 \N Garlic clove; diced
½ cup Chile huerta
2 \N Yerba buena, sprig
1 slice French bread; thick
½ teaspoon Cumin
2 \N Carrot; sliced thin
1 cup Peas, fresh or frozen

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.

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