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Old Magic1
 
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"marriz" > wrote in message
oups.com...
Hello,
I would like to have a recipe for Albondigas Soup such as i encountered
in Mexico.
It had the usual meatballs but fairly large and a lot of fresh vegies
such as carrots, squash, onions, peppers and other good things such as
about a quarter of an ear of fresh corn. It was served with
Tortilla's.
I have tried to make it but although the meatballs are good the vegies
are all cooked to a state of early deadness.
Thanks
John

Albondigas Soup

Ingredients:
1/2 c Minced fresh cilantro -(coriander)
3 qt Regular-strength beef broth
1 lrg Can (28 oz.) crushed tomatoes
1 lrg Can (7 oz.) diced green chiles
1 lrg (about 1/2-lb.) onion, chopped
1 1/2 tsp Crumbled dried basil leaves
1 1/2 tsp Crumbled dried oregano leaves
1/2 To 1 tsp. liquid hot pepper seasoning
1/2 c Long-grain white rice
Meatballs (recipe follows)
Cilantro sprigs (optional)

Instructions:

In a 6- to 8-quart pan, combine broth, tomatoes and their Liquid, chiles,
onion, basil, oregano, and hot pepper.
Bring to a boil over high heat.
Add rice; cover and simmer 15 minutes.

Add meatballs; Cover and simmer until meatballs are not pink in the Center
(cut to test), 10 to 15 minutes longer.
Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs.
Add Salt and pepper to taste.
Makes about 5 quarts, 10 to 12 Servings.

MEATBALLS:
In a large bowl, mix together until well blended:
1 pound GROUND LEAN BEEF
1/3 pound BULK PORK SAUSAGE
1/2 cup CORNMEAL
1/4 cup MILK
1 large EGG
1 small (about 6 oz.) ONION, minced
1 clove GARLIC, pressed or minced
1/2 teaspoon crumbled DRIED BASIL LEAVES.

Shape the mixture into about 3/4-inch balls.
If making ahead, return the meatballs to bowl, cover, and chill up to 4
hours.
http://search.yumyum.com/recipe.htm?ID=8631

Albondigas Con Salsa de Almendras y Azafran
Meatballs in Saffron-Almond Sauce (Tapas)

14oz/400 g ground beef
14oz/400 g ground pork
2 oz/50 g stale bread, without crusts (2 slices)
1 clove garlic, minced
3 tbsp minced onion
2 tbsp chopped parsley
1/2 tsp salt
freshly grated nutmeg
1 egg, beaten
flour
1/3 cup/100 ml olive oil
40 almonds, blanched and skinned
1 slice bread (1 oz/25 g)
3 tbsp olive oil
10 peppercorns
1/2 tsp saffron
1 clove
1/2 tsp salt
2/3 cup/150 ml white wine
1 cup/250 ml meat or chicken stock
lemon juice
chopped parsley
slivered fried almonds

Combine the ground meats in a bowl.
Soak the sliced bread in water or milk to cover until soft.
Squeeze it out and add to the meat with the garlic, onion, parsley, salt,
nutmeg and egg.
Knead well to make a smooth mixture.
Form into small balls.
Roll the meat in flour and fry very slowly in hot oil until browned on all
sides.
Remove and drain.
The oil can be strained and used for the sauce.

Fry the almonds, bread and garlic in the oil until golden.
Remove.
In a mortar, crush the peppercorns, saffron, clove and salt.
Add the toasted almonds, bread and garlic (or put it in a processor) with
the wine to make a smooth paste.
Combine this mixture in the pan with remaining oil and the stock.
Bring to a boil, then add the fried meatballs.
Simmer the meatballs for 20 minutes in the sauce, adding a little additional
liquid if needed.
Immediately before serving, add a squeeze of lemon juice.
Serve prinkled with chopped parsley and a few slivered almonds.

Makes about 36 meatballs.
http://recipes2.alastra.com/spanish/albondigas.html


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Old Magic 1