CAL: Albondigas Soup
Source of Recipe
The California Heritage Cookbook by Junior League of Pasadena, Inc.
* Exported from MasterCook *
Albondigas Soup
Recipe By : Junior League of Pasadena, Inc.
Serving Size : 10 Preparation Time :0:00
Categories : California, Soups, Mexican, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 egg -- beaten
3 tablespoons fresh parsley -- chopped
6 garlic cloves -- crushed, divided
3 tablespoons minced mint
3 teaspoons salt -- divided
1/2 cup flour
4 tablespoons olive oil (to 6)
1 medium green pepper -- seeded and
-- diced
3 medium onions -- diced
1 quart hot water
1 1/2 cups red wine
7 cups canned tomatoes
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon dried oregano
In large bowl, separate meat into bits with a fork. Add bread crumbs, egg, parsley, 3 crushed garlic cloves, mint, and 1-1/2 teaspoons salt. Mix thoroughly with fork or hands. Form meat mixture into balls about 2 inches in diameter. Roll each ball lightly in flour.
In large Dutch oven, over medium heat, brown meatballs in olive oil, about 7 minutes. Remove meatballs and set aside.
Saute green pepper, onions, and 3 crushed garlic cloves over medium heat 5 to 7 minutes in remaining drippings. Add remaining salt, water, wine, tomatoes, vinegar, sugar, and oregano. Cook over medium heat 20 to 30 minutes. Add meatballs cover, and simmer 1-1/2 hours.
Cuisine:
"California"
Source:
"The California Heritage Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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