Albondigas, El Chico Mexican Restaurant
 
  meat balls (albondigas)
1-1/2 lb.  ground beef
1/3 cup  long grain rice
2 slice  white bread
1/2 cup  milk
2   eggs
2 tsp  salt
1 Tbsp  black pepper
 
  soup (sopa)
2 Tbsp  vegetable oil
4   garlic cloves, chopped
8 oz.  onion, chopped
1/2 cup  diced bell pepper
3 quart  water or salt-free broth
3   tomatoes, diced
1 cup  rice
2 Tbsp  salt
1 Tbsp  ground cumin
1 Tbsp  black pepper
2   carrots, sliced 1/8-inch
1   zucchini, sliced 1/8-inch
 
garnish 
fresh limes 
cilantro 
hot corn tortillas 
 
soak the bread in the milk. place all the ingredients for the meat balls 
in a deep pan; include the milk and bread. mix all the ingredients by hand 
very well. make small meat balls rotating your hands in a circular motion 
making meat balls of the size 1 inch to 1 1/2 inches. bake meat balls for 
20 minutes at 400 degrees f. set aside. soup preparation: place vegetable 
oil in a saucepan over medium heat. add the garlic, onions and bell 
pepper. cook until onions are soft. add the water, diced tomatoes, rice 
and spices. bring to hard boil. carefully add the meat balls, carrots and 
zucchini to the boiling soup. lower the heat to a slow boil and cook until 
rice is soft, approximately 35 to 45 minutes. add more water if necessary. 
 
serve with hot corn tortillas, lime wedges and chopped cilantro. squeeze 
the lime in the soup to accentuate the flavor of the vegetables in the 
soup. sprinkle with chopped cilantro. 
 
-- 
william barfieldsr 
-- 
(ID: 10898) Mirror: rec.food.recipes: Sat, Sep 13, 2003


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