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  Recipe Home » Soups » Consuelo's Albondigas
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  Consuelo's Albondigas
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 265
Ingredients:
-Heather Smith NPFN03A
1 lb Ground meat
1/4 cup Bread crumbs
1 Stalk celery, fine chop
4 Cloves garlic, peel, chop
2 tbsp Flour
1 Egg
1 tbsp Milk
2 tsp Salt, pepper
2 tbsp Olive oil or enough to sautee balls
1/2 Bunch fresh parsley, chopped
1/4 cup White wine or DRY sherry
2 qt Broth, stock or water
Instructions:
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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