Albondigas Recipe
Ingredients
| 6 cups lamb broth | ||
| 3 cups peeled and chopped ripe tomatoes | ||
| Bell pepper | 1/4 Cup (16 tbs), minced | |
| 1 rib celery and leaves, chopped | ||
| Onions | 2 , sliced | |
| Whole Cloves | 6 | |
| Bay Leaf | 1 | |
| Minced dill | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Parsley sprigs | 3 | |
| 12 black peppercorns, lightly crushed | ||
| Salt | 1/2 Teaspoon | |
| Zucchini | 2 Small, sliced | |
| Mushrooms | 1/2 pound, sliced | |
| 1 recipe Lamb Meatballs | ||
| Dry sherry | ||
| Sour cream | ||
Directions
Bring broth, tomatoes, vegetables, herbs and seasonings to boil, lower heat and simmer, covered, 2 hours.
Strain.
Bring stock mixture to boil, add zucchini and mushrooms; cook 10 minutes or until zucchini are tender-crisp.
Adjust seasonings, add meat balls, and heat.
Put 1 tablespoon dry sherry in each bowl and ladle in soup.
Top with dollops of sour cream.
Strain.
Bring stock mixture to boil, add zucchini and mushrooms; cook 10 minutes or until zucchini are tender-crisp.
Adjust seasonings, add meat balls, and heat.
Put 1 tablespoon dry sherry in each bowl and ladle in soup.
Top with dollops of sour cream.
Chef
