Albondigas Recipe
Ingredients
| 1/2 lb. skinless turkey, ground | ||
| Onion | 1/4 , chopped | |
| Egg white | 1 | |
| 1/4 cup quick-cooking rice | ||
| Chicken broth | 8 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Tomato sauce | 1/4 Cup (16 tbs) | |
| 2 whole roasted chiles, chopped | ||
| Tomato | 1 , chopped | |
| Carrot | 1 , julienned | |
| 2 green onions, cut in 2-inch lengths | ||
| 1/4 teaspoon dried-leaf oregano | ||
| Corn kernels | 1/3 Cup (16 tbs), frozen | |
| Parsley | 2 Tablespoon, chopped | |
Directions
GETTING READY
1. Take a small bowl, add turkey, egg white, chopped onion and rice and mix well.
2. Make balls of 1 inch diameter using 1 tablespoon mixture.
3. Keep aside till required.
MAKING
4. Take a 4 quart pot and add broth, tomato sauce, water, tomato, chilies, green onions, carrot, corn and oregano.
5. Allow the mixture to come to boil.
6. Mix in meatballs, lower the heat and allow the mixture to simmer for half an hour.
7. Stir in cilantro and cook for 5 minutes more.
SERVING
8. Serve hot.
1. Take a small bowl, add turkey, egg white, chopped onion and rice and mix well.
2. Make balls of 1 inch diameter using 1 tablespoon mixture.
3. Keep aside till required.
MAKING
4. Take a 4 quart pot and add broth, tomato sauce, water, tomato, chilies, green onions, carrot, corn and oregano.
5. Allow the mixture to come to boil.
6. Mix in meatballs, lower the heat and allow the mixture to simmer for half an hour.
7. Stir in cilantro and cook for 5 minutes more.
SERVING
8. Serve hot.
Chef
