Albondigas

Main Ingredient: Beef Pork Rice and Grains
Course: Various soups and stews Various Main Dishes
Cuisine: Various North American Various South American Spanish
Yield:

Albondigas ingredients

1⁄2 lb Ground pork
1⁄2 lb Ground beef
1 Eggs
1⁄2 c Brown rice, uncooked
1 Onion, diced fine
1⁄2 t Tomio (thyme)
8 c water
1 Tomatoes, chopped
1 Clove garlic, diced
1⁄2 c Chili huerta
2 Yerba buena
1 Thick slice French bread
1⁄2 t Comino (cumin)
2 Carrots; sliced thin
1 c Peas, fresh or frozen

Cooking Albondigas

1. Mixi pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls.
2. Bring water to boil and add balls; simmer at low boil for 1 hour.
3. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes.
4. Add yerba buena and simmer 10 minutes.
5. Soak french bread in small amount of soup broth until very soft.
6. Place in blender with comino; chop together; add to soup.
7. Next add carrots and peas; simmer until vegetables are tender.
8. Serve.