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

"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

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
>
>
>

Old Magic1 wrote:

> Albondigas Soup
> 1 lrg (about 1/2-lb.) onion, chopped

> MEATBALLS:
> 1 small (about 6 oz.) ONION, minced

Dontcha just love the consistency in the way people desribe small,
medium and large?


jim

"Jim Lane" > wrote in message
...
Old Magic1 wrote:

> Albondigas Soup
> 1 lrg (about 1/2-lb.) onion, chopped

> MEATBALLS:
> 1 small (about 6 oz.) ONION, minced

Dontcha just love the consistency in the way people desribe small,
medium and large?


jim

I'll bet they get the general idea as to what size to use, it's not like
they were mixing up a batch of nitro.
--
Old Magic 1

What about the addition of vegies such as squash, tomatoes, celery,
onions and sometimes potatoe. I really do remember the 1/2 ear of corn
in it on the cob and it was spicy.

"marriz" > wrote in message
oups.com...
What about the addition of vegies such as squash, tomatoes, celery,
onions and sometimes potatoe. I really do remember the 1/2 ear of corn
in it on the cob and it was spicy.

Perhaps JL could answer that one for you.
--
Old Magic 1

"marriz" > wrote in message
oups.com...
What about the addition of vegies such as squash, tomatoes, celery,
onions and sometimes potatoe. I really do remember the 1/2 ear of corn
in it on the cob and it was spicy.

You already have the tomatoes and onion. I don't think it would hurt to add
the squash, corn and celery but I don't think I would use potatoes with the
rice.
--
Old Magic 1

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).

--
Dan Abel
Sonoma State University
AIS

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

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

Sounds wonderful. Thanks to all. Now I shall go on my way to the
Chicken Tortilla Soup.. Another challege. I do like the one served by
Blaim Jumper ti is so yummy with all the crispy tortillas on top.
John

Sounds wonderful. Thanks to all. Now I shall go on my way to the
Chicken Tortilla Soup.. Another challege. I do like the one served by
Blaim Jumper ti is so yummy with all the crispy tortillas on top.
John