So i called my mom in Calif and asked her for her albondigas recipe..........Sheesh like trying to get a sausage recipe from an amish guy
So here it is. She said just eye the dry and adjust later.
1 cup cooked rice, 1 egg, cilantro, garlic added to 1.5 lbs of GM and 3/4 lb homemade chorizo. I then added the dry to this.
Mixed real good and ready for meatballs.
Meatballs rolled. Approx 36. I will freeze some and mexican meatball sammich
Sit the meatballs aside and cut the veggies.
Use any wedgytables ya gots.
Carrot, green beans, celery, taters, zukini, cilantro.
Diced maters and sauce i will add.
4 cups stock, 4 cups water and 2 T fake onions (my wife wont eat if i use real onions, crazy amish girl) salt/pepper to taste. Bring to a boil.
Now add wedgytables. Reduce heat to a simmer.
Add maters and sauce and get ready to drop meatballs. Keep at a rolling simmer so the meatballs cook.
MMMMMMM
I added 1/2 cup of the cooked rice to the soup (careful, to much rice will soak up all the liquid) I adjusted the taste with more salt, pepper, cumin and dash of jalapeno powder.
Will be better tomorrow.
Enjoy
