|
 |
 |
 |
 |
|
|
|
Albondigasmain dish, mexican, beef, pork 1/2 lb ground pork 1/2 lb ground beef 1 egg 1/2 cup brown rice, uncooked 1 onion, diced fine 1/2 teaspoon tomio (thyme) 8 cup water 1 tomato, chopped 1 clove garlic, diced 1/2 cup chili huerta 2 yerba buena 1 thick slice french bread 1/2 teaspoon comino (cumin) 2 carrots, sliced thin 1 cup peas, fresh or frozen Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.
|
|
 
 |
|
|
|
