Friday, December 14, 2012

MEXICAN ALBONDIGAS

1 lb. ground lamb
5 med. potatoes large cubes
2 or 3 med. carrots sliced
1/2 c. dry rice
1/2 tsp. oregano plus dash for meat mixture
Garlic, salt and pepper to taste for soup and meat
8-10 c. chicken broth and 1 small chopped onion
2 bay leaves

Add 1/4 cup rice to hamburger meat and mix. Season with small amount garlic, salt, pepper, and a dash of oregano. Mix together and form into 1 1/2 inch balls. I like to brown the balls in a skillet a bit to add more flavor. Peel and quarter potatoes. Slice carrots. First, add carrots and onions to pot, cook for about 10 min. to heat water.Add meat balls and potatoes to pot along with 1/2 teaspoon oregano, garlic, bay leaves, salt, pepper to taste and the remaining 1/4 cup rice. Bring to a slight boil and then simmer and cook until vegetables are soft - and rice and meatballs are cooked thru about 20 - 30 minutes.

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