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CONSUELO'S ALBONDIGAS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Ethnic
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Heather Smith NPFN03A
1 lb Ground meat
1/4 c Bread crumbs
1 Stalk celery -- fine chop
4 Cloves garlic -- peel, chop
2 tb Flour
1 Egg
1 tb Milk
2 ts Salt, pepper
2 tb Olive oil or
-enough to sautee balls
1/2 Bunch fresh parsley -- chopped
1/4 c White wine or DRY sherry
2 qt Broth, stock or water
Thoroughly mix egg, bread crumbs, celery, salt,
pepper, and half the garlic. Form into SMALL balls.
Roll in flour and brown in hot oil. AS they brown,
remove to a plate.
In the same oil sautee the remaining garlic and
parsley. Deglaze with 2 T wine or water.
Put all ingredients into a pot, simmer 1/2 hour to 45
min. Carrots and/or potatoes may be added with meat
balls. Serve with broth as soup, or without broth as
main dish.
Consuelo is my other Spanish sister-in-law and her
cooking is as good as Antonita's. I ate very well when
I was in Spain and France! Heather near L.A. 'u'
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