Recipe Archives->Mexican->Albondigas 08

 
GUATAMALAN ALBONDIGAS TIKAL SOUP
Yield: 6 servings
 
2 eggs, hard-cooked
1/2 cup cooked brown rice
1/4 cup soft bread crumbs
1/4 cup green onions, chopped
1/4 cup pitted ripe olives, chopped
1/4 tsp dried rosemary, crushed
1 dash ground cloves
1 dash ground cinnamon
1/2 lb ground beef
1/2 lb ground pork
raisins
2 cups beef broth
1 can Condensed. tomato soup (10 3/4oz)
1 Tbsp chili powder
1/2 cup Monterey Jack cheese, shredded
Pitted ripe olives, coarsely chopped (opt)
Green onion, chopped (opt)

Separate egg yolks and whites. Chop each separately. In a bowl
combine the egg yolks, rice, bread crumbs, the 1/4 cup green onion,
the 1/4 cup ripe olives, the rosemary, cloves, and cinnamon. Add
ground beef and pork, mix well. Using 1 1/2 Tbsp meat mixture for
each meatball, wrap mixture around 2 or 3 raisins and shape into
balls.  In a large saucepan combine beef broth, condensed tomato
soup, chili powder, and meatballs. Bring to boiling, reduce heat.
Cover and simmer for 30 min. Stir in chopped egg whites. To serve,
ladle into soup bowls, top each serving with some of the cheese,
additional olives, and chopped green onion, if desired.

Printable version: albondigas08.txt.