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On Fri, 08 Apr 2005 14:36:51 -0700, (Dan Abel) wrote:
>In article .com>,
>"marriz" > wrote:
>
>> 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.
>
>
>Yeah, the vegies will be mush by the time the meatballs are cooked. I
>cook the meatballs in the soup until they are done, and *then* add the
>vegies. Unless you are really careful about size, some vegies will still
>turn to mush, so add the carrots and potato first, most of the rest later,
>and the corn a few minutes before serving (break the ears into quarters,
>or even smaller).
And, here's another opinion. I make a mixture of ground turkey and
most of whatever I would add to make picadillo, then mix in an egg or
two and plop golf-ball size meatballs into whatever stock I'm using.
When the meatballs start to float, I'll add the veggies, then, later,
as Dan suggests, the sliced ears of corn.
If you start with a strong stock that you have made yourself, you
don't have to depend on the meatballs and veggies you add later to
provide the flavor.
FWIW, I make stock with whatever bones I've accumulated in the freezer
when it's time to make stock. That's usually a supply of chicken,
lamb, turkey, and pork bones, along with a few from a beef roast.
David
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