Albondigas

1/
2 lb Ground pork 1/
2 lb Ground beef 1 Egg
1/2 cup Brown rice, uncooked 1 Onion, diced fine
1/2 tsp Tomio (thyme) 8 cup Water 1 Tomato, chopped 1 Clove garlic, diced
1/2 cup Chili huerta 2 Yerba buena 1 Thick slice French bread
1/2 tsp Comino (cumin) 2 Carrots, sliced thin 1 cup Peas, fresh or frozen


Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.


Servings: 4 Recipe Type Beef, Pork, Main dish, Mexican





8.28 ug; refuse=30.06%; %cal as carb:prot:fat=3:68:29; WW Pts=6.66; (complete analysis) 7Contributor: Company's Coming Casseroles - Jean Paré 8Preparation Time: 0:00 9NYC Nutrilink: N219^02048,N2401^11215,N218^02047,N202^02030 NYC Nutrilink: N4327^16123,N3941^14429,N200^02028,N2048^10002 NYC Nutrilink: N661^05011


Servings: 6