On Tue, 12 May 2009 15:46:01 -0700, "The Ranger"
> wrote:

>Victor Sack > wrote in message
...
>> The Ranger > wrote:
>>
>>> I was looking through some old posts and couldn't find
>>> what I was looking for: a recipe on meatballs I *thought*
>>> you'd posted trying about three to four years ago.
>>>
>> Is this the thread you are having in mind?
>>
><http://groups.google.com/group/rec.food.cooking/browse_thread/thread/fbe9a9f053a274af>
>
>It /might/ be; I can't remember the details. I remember there being a recipe
>for meatballs where she provided her normal running
>dialogue-and-visual-backup with which was enough to push me into trying the
>recipe shortly after.
>
>I don't remember the meatballs containing mint or cilantro but I'm having a
>severe Parentitis Flare-up which isn't at all helpful. I thought they
>contained pork and beef, bound with egg and crushed garlic, and an
>assortment of herbs and spices using long-grain rice as the filler...
>
>The Ranger
>
That would be the meatballs I make for Albondigas soup.

I use the meatball method in this recipe but I make my soup a little
different, I don't use as many vegetables, if any at all.

Hope you like it. Please let us know how it works out for you.

@@@@@ Now You're Cooking! Export Format

Albondigas Soup

soup/stew

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock
2 large carrots, sliced
1/2 lb string beans; cut into 1 inch pieces
meatballs
1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or; parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/1/2 cup of frozen or fresh peas
dried oregano, crumbled
salt and pepper
1/2 cup chopped fresh cilantro

Heat oil in heavy medium saucepan over medium heat. Add onion and
minced garlic and sauté until tender, about 5 minutes. Add tomato
sauce and broth mixture. Bring to boil and simmer. Add carrots and
string beans.

Prepare meatballs. Mix rice into meat, adding mint land parsley
leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.
Return soup to gentle simmer. Add meatballs to soup. Cover and let
simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a
few pinches of oregano and sprinkle with salt and pepper to taste.
Garnish soup with chopped fresh cilantro.

Preparation time: 1 hour.

This Spanish meatball soup was a family favorite growing up. Not an
appetizer, always a main course, either for lunch or dinner.
'Albondigas' means 'meatballs' in Spanish, and the trick to perfect
albondigas soup is to put chopped mint leaves into the meatballs. The
mint is what gives an albondigas soup meatball its unique flavor.

Serves 6-8.


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26