Albondigas

Description

Albondigas (accent on the letter "o") - a thick vegetable soup with meatballs. It's a Spanish or Mexican dish. The taste is very intense: spicy-hot, just what you need in the cold season. The dish is hearty, think, love your family and friends.

Ingredients

Figure

1 pack
Minced meat

300 g
Chicken egg

1 piece
Potatoes

3 piece
Carrots

1 piece
Onion

1 piece
Garlic

1 tooth
Tomatoes in own juice

300 g
Chili

1 piece
Broth

1500 ml
Salt

1 tsp
Cilantro
The Apium graveolens Dulce

1 piece
Chili

1 tsp
Garlic powder

0.25 tsp
Powder onion

0.25 tsp
Paprika sweet

0.5 tsp
Oregano

0.25 tsp
Black pepper

1 tsp
Cumin

1 tsp
Salt

1 tsp

Cooking

Take the rice and prepare it according to the instructions on the package. I chose the basmati rice bags from "Mistral". Fill the bag with rice water, bring to a boil and cook for 12 minutes until tender on a slow fire. Ready rice in a bag, take out the plug and put to cool on a plate.

To prepare this recipe we need the Taco seasoning. Cook it, mixing: Chile ground. Granulated garlic. Onion powder. Paprika. Oregano dried. The chilli flakes. Cumin powder. Salt. Freshly ground black pepper.

Vegetables wash, peel. Cut into cubes the potatoes and carrots, celery sticks. I have my own celery, "slender".

In a pot of water or broth put carrots, potatoes and celery. Add the chopped pieces chili pepper and 1 tablespoon of Taco seasoning, and salt. Bring to a boil and cook for 5 minutes on low heat.

Take the forcemeat (I have swine) add a bag of rice, egg, remaining Taco seasoning. All knead well.

Make meatballs the size of a walnut.

Take the tomatoes in their own juice, mash.

In the soup, pour the tomatoes, put the chopped onions feathers and finely chopped garlic. Bring to a boil.

Put in soup meatballs, bring to a boil, cook until tender 20 minutes on medium heat. Add chopped cilantro, turn off.

If the soup is too spicy for you, you can add sour cream. When serving you can add some more chopped cilantro. Serve soup immediately, hot. Bon appetit!

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