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wow that sounds great
i might only add a bit of celery to make the trinity
but i am lathering to your ideas.
"Old Magic1" > wrote in message
...
>
>
> "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
>
>
> --
> Old Magic 1
>
>
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