1/2 lb pork, ground
1/2 lb beef, ground
1 egg
1/2 cup rice, brown, uncooked
1 onion, diced fine
1/2 tsp thyme
8 cup ; water
1 tomato, chopped
1 garlic clove, diced
1/2 cup chile huerta
2 yerba buena, sprig
1 slice french bread, thick
1/2 tsp cumin
2 carrot, 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: 6 servings
Albondigas (Spanish) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Spanish
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into distant history, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. Having said that, generally, these ancient cookbooks were just basic pictorial recipes for preparing food.
As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius describes how the ancient Romans were skilled in the use of many different aromatic flavors, including some familiar names for example thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices prompted an explosion in manuscripts on cooking, the majority of which are kept safe in academic collections. Like it or not, the introduction of TV brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Albondigas (Spanish) recipe.
