milliesmom
09-06-2007, 07:50 AM
First, add oil to the bottom of a 10 quart pot, drop in the
sliced onions, tomatoes, potatoes and knorr cube, sautee
until onions are transparent...
Meanwhile, in a large bowl, add ground meat, rice, bread
crumbs, yerba buena leaves, and eggs. mix with hands.
once the onions are glassy, fill the pot with about 2/3 of
the way with water(or less depending on how much soup
you
want)
once the soup mixture starts to simmer, just before boil
point, shape the meat balls (I make mine about the size of
a hackey sack, but they end up about tennis ball size from
the cooked rice.) drop them in one by one. you can get
about 10-12 meatballs this way.
add a little extra rice, i usually toss in a handfull, to the
soup. Add salt and pepper to taste. Cook on Medium for
about 15 to 20 minutes.
If you want it spicy you can add about 1/2 can of El Pato
Sauce.
To serve, get your pozolero bowls, serve about 2
albondigas and add lime juice. I eat it without tortillas but
my husband eats it with corn tortillas
sliced onions, tomatoes, potatoes and knorr cube, sautee
until onions are transparent...
Meanwhile, in a large bowl, add ground meat, rice, bread
crumbs, yerba buena leaves, and eggs. mix with hands.
once the onions are glassy, fill the pot with about 2/3 of
the way with water(or less depending on how much soup
you
want)
once the soup mixture starts to simmer, just before boil
point, shape the meat balls (I make mine about the size of
a hackey sack, but they end up about tennis ball size from
the cooked rice.) drop them in one by one. you can get
about 10-12 meatballs this way.
add a little extra rice, i usually toss in a handfull, to the
soup. Add salt and pepper to taste. Cook on Medium for
about 15 to 20 minutes.
If you want it spicy you can add about 1/2 can of El Pato
Sauce.
To serve, get your pozolero bowls, serve about 2
albondigas and add lime juice. I eat it without tortillas but
my husband eats it with corn tortillas