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
Directions
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 servings
Albondigas Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
We are able to read the history of meal recipes back into the far past, in truth as far back as the ancient Egyptians, and possibly even further. Having said that, these, early cook books were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a number of documents which described recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of many aromatic flavours, including many that are still in use today for example bay, fennel and dill. As we move on, we have two interesting recipe books which date from the 1300s ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the spicy food that is popular today, but rather accounts of the types of meals prepared by the chefs of the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including spices such as parsley and basil. These new culinary innovations caused an increase in manuscripts on cookery, many of which are now in private libraries. By the advent of the 20th century, cooking publications are starting to become popular mostly due to better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Albondigas recipe.
