| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Soups/stews, Hamburger, Pork, Mexican, Beef |
6 |
Servings |
INGREDIENTS
| 1 |
|
Minced Onion |
| 1 |
|
Minced Clove Garlic |
| 2 |
tb |
Oil |
| 4 |
oz |
Tomato Sauce |
| 3 |
qt |
Beef Stock |
| 3/4 |
lb |
Ground Beef |
| 3/4 |
lb |
Ground Pork |
| 1/3 |
c |
Raw Rice |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Slightly Beaten Egg |
| 1 |
tb |
Chopped Mint Leaves |
INSTRUCTIONS
BROTH
ALBONDIGAS
Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to
boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into
little balls. Drop into boiling broth. Cover tightly and cook 30 minutes.
Will freeze nicely.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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