Friday, July 11, 2008

Albondigas <3

It was my first time trying Albondigas by myself and it turned out great!
I'm so proud of myself
I'm glad it was such a good hit with all my friends!

here is the recipe

Prep Time: 30 minutes
Cook Time: 2 hours,

* 1 lb ground beef (or combination of 1/2 lb beef and 1/2 lb chorizo)
* 1/2 cup rice (uncooked)
* 1 teaspoon salt
* 1 teaspoon cumin
* 3 cloves of garlic, peeled and crushed
* 3 quarts chicken broth
* 4 stalks of celery, chopped
* 3 white onions, cut into quarters
* 1 bunch cilantro, leaves only
* 4 large carrots, peeled and chopped or sliced
* 2 cups greens (mustard, spinach or other)
* 2 teaspoons of oregano
* 2 cloves of garlic, crushed
* 1 teaspoon cumin

Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball. Do this with all of the meat until it is all formed into meatballs.

Bring broth to a boil in a large pot. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs. Simmer gently for 20 minutes.

Add in the carrots, onion, cilantro, remaining spices, garlic and celery. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add in the greens and simmer for an additional 15 minutes.

Serve hot with fresh flour tortillas.

I added small red potatoes
With a 1 1/2 cups rice to the actual soup.
Also if you can find some consome de pollo just add to taste.
Looks like this on the mexican section
Image and video hosting by TinyPic
Also add some lemon juice to it once served.
I find it taste better to me if you use corn tortillas rather then flour, but that's just my opinion.
Hope you girls like thisImage and video hosting by TinyPic

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