Gone_with_the_Wind
05-12-2004, 09:32 PM
Albondigas Soup for Conservatives
(Meatball Soup)
All as a result of a thread entitled, “Who was the worst president in history?”
1/2 cup olive oil
6 garlic cloves, peeled
1 bunch cilantro, leaves only
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 pound ground beef
1/2 cup of cooked white rice
1 large egg, beaten
2/3 cup fresh bread crumbs
1/3 cup vegetable oil
1 large leek, trimmed, washed and thinly sliced
4 medium carrots, peeled and cut into chunks
1/4 head white cabbage, cored and thinly sliced
2 1/2 quarts beef stock, 1 medium can of peeled tomatoes
1 medium potato peeled and diced
1 medium italian squash cut in chunks
2 tablespoons white vinegar
Combine the olive oil, garlic, cilantro and 1/2 teaspoon each of salt and pepper in a blender. Puree until smooth.
In a large bowl, mix together the ground beef, egg, cooked rice and cilantro paste. Add bread crumbs and mix only until combined. Roll into small walnut sized meatballs in the palms of your hands and place on tray in the refrigerator.
Heat 2 tablespoons of the vegetable oil large stock pot over high heat. Saute leeks and carrots with the remaining salt and pepper for 2-4 minutes. Add the cabbage and cook stirring frequently, until vegetables are limp. (about 3 minutes longer). Pour in beef stock with the potato, squash and tomatoes. Bring to a boil, reduce to a simmer and cook uncovered 15 minutes.
Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with slotted spoon to paper towels and drain.
When all the meatballs are browned, transfer to simmering stock and cook an additional five to 10 minutes. Stir in vinegar and serve hot.
For a heartier dish, add a handful or two rice or other small shaped pasta like pastina or acini de pepe.
(Meatball Soup)
All as a result of a thread entitled, “Who was the worst president in history?”
1/2 cup olive oil
6 garlic cloves, peeled
1 bunch cilantro, leaves only
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 pound ground beef
1/2 cup of cooked white rice
1 large egg, beaten
2/3 cup fresh bread crumbs
1/3 cup vegetable oil
1 large leek, trimmed, washed and thinly sliced
4 medium carrots, peeled and cut into chunks
1/4 head white cabbage, cored and thinly sliced
2 1/2 quarts beef stock, 1 medium can of peeled tomatoes
1 medium potato peeled and diced
1 medium italian squash cut in chunks
2 tablespoons white vinegar
Combine the olive oil, garlic, cilantro and 1/2 teaspoon each of salt and pepper in a blender. Puree until smooth.
In a large bowl, mix together the ground beef, egg, cooked rice and cilantro paste. Add bread crumbs and mix only until combined. Roll into small walnut sized meatballs in the palms of your hands and place on tray in the refrigerator.
Heat 2 tablespoons of the vegetable oil large stock pot over high heat. Saute leeks and carrots with the remaining salt and pepper for 2-4 minutes. Add the cabbage and cook stirring frequently, until vegetables are limp. (about 3 minutes longer). Pour in beef stock with the potato, squash and tomatoes. Bring to a boil, reduce to a simmer and cook uncovered 15 minutes.
Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with slotted spoon to paper towels and drain.
When all the meatballs are browned, transfer to simmering stock and cook an additional five to 10 minutes. Stir in vinegar and serve hot.
For a heartier dish, add a handful or two rice or other small shaped pasta like pastina or acini de pepe.