Title: Albondigas
Categories: Spanish Soup
Yield: 6 Servings

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

Serves 6.

Posted by Fred Peters.

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