Title: Consuelo's Albondigas
Categories: Soup Ethnic Meat
Yield: 8 Servings
| 1 | lb | Ground meat |
| 1/4 | c | Bread crumbs |
| 1 | | Stalk celery; fine chop |
| 4 | | Cloves garlic; peel, chop |
| 2 | tb | Flour |
| 1 | | Egg |
| 1 | tb | Milk |
| 2 | ts | Salt, pepper |
| 2 | tb | Olive oil or 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 mix egg, bread crumbs, celery, salt, pepper, and half the
garlic. Form into SMALL balls.
Roll in flour and brown in hot oil. AS they brown, remove to a plate.
In the same oil sautee the remaining garlic and parsley. Deglaze with 2 T
wine or water.
Put all ingredients into a pot, simmer 1/2 hour to 45 min. Carrots and/or
potatoes may be added with meat balls. Serve with broth as soup, or without
broth as main dish.
Consuelo is my other Spanish sister-in-law and her cooking is as good as
Antonita's. I ate very well when I was in Spain and France! Heather near
L.A. 'u'