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| Meatball and Olive Stew (Albondigas Verdes) |
"This is a tangy variation of the conventional Mexican meatball soup."
Ingredients :
- 1 pound floor beef
- 1 pound floor pork
- 2 tablespoons uncooked white rice
- half small onion, minced
- 2 eggs, beaten
- 1/four pound fresh tomatillos, husks removed
- 2 jalapenos (non-obligatory)
- 1 half of small white onions, quartered
- 1 teaspoon minced garlic
- 1/2 cup chopped cilantro
- 8 ounces pitted green olives
- 1 cup water
- 1 tablespoon olive oil
- 3 cups water
- salt to flavor
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H30M |
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- Mix the floor beef, floor beef, white rice, minced onion, and eggs collectively in a large bowl. Form into 1 inch meatballs; set apart.
- Place the tomatillos and jalapenos in a saucepan and cowl with water. Bring to a boil and simmer until tomatillos have softened and start to turn a yellow shade, approximately 15 minutes. Drain, then switch contents of saucepan to a blender along side the quartered onions, garlic, cilantro, inexperienced olives, and 1 cup of water. Blend till nearly easy.
- Heat the oil in the saucepan used to prepare dinner the tomatillos. When hot, pour in the tomatillo sauce and produce to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to flavor with salt.
- Stir inside the meatballs. Add water, if wanted, to cover absolutely. Simmer, included, till meatballs are cooked through and the soup is thick, about 30 minutes.
Notes :
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