Consuelo’S Albondigas
Description
This Mediterranean soup features Ground meat, Bread crumbs, Celery; fine chop, Garlic; peel, chop. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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enough to sautee balls 1/2 Bunch fresh parsley; chopped 1/4 c White wine or DRY sherry 2 qt Broth, stock or water Thoroughly
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mix egg, bread crumbs, celery, salt, pepper, and half the garlic.
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Form into SMALL balls.
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Roll in flour and brown in hot oil.
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AS they brown, remove to a plate.
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In the same oil sautee the remaining garlic and parsley.
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Deglaze with 2 T wine or water.
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Put all ingredients into a pot, simmer 1/2 hour to 45 min.
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Carrots and/or potatoes may be added with meat balls.
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Serve with broth as soup, or without broth as main dish.
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Consuelo is my other Spanish sister-in-law and her cooking is as good as Antonita's.
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I ate very well when I was in Spain and France!
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Heather near L.A.
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 412.6kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 5.7g29%
- Cholesterol 137.5mg46%
- Sodium 9945.0mg415%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 1.7g7%
- Sugars 0.8g
- Protein 28.5g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
albondigas, bread, celery, chop, consuelos, crumbs, egg, fine, flour, garlic, ground, meat, mediterranean, milk, oil, olive, peel, pepper, salt, sautéing
