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Ingredientes
- 1 lb Grnd beef or possibly veal
- 1 1/2 c. Rice, raw, well rinsed
- 1 tsp Salt, or possibly to taste
- 1/4 tsp Turmeric, grnd
- 1/4 tsp Pepper
- 2 Tbsp. Tarragon, dry
- 2 bn Parsley, Italian, minced fine in a processor
- 1 c. Leeks (whole), fine minced
- 1/2 c. Dill, fresh
- 1/2 c. Onion, minced fine
- 3 Tbsp. Oil
- 2 med Onion, sliced
- 1/4 tsp Turmeric, grnd
- 1 c. Tomato, minced
- 1 tsp Salt
- 5 c. ,Water
- 1 c. Peas, green, fresh or possibly frzn
Direcciones
- Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed. Chill them for 1 hour.
- To make the broth, heat the oil in a pan or possibly soup kettle, add in the onions and turmeric, and stir-fry over moderate heat till light brown, about 3 min. Add in the tomatoes and salt and stir-fry for 2 min more. Add in the water and bring to a boil.
- Moisten your hands with cool water. Take each herbed ball and roll it firmly; add in the balls to the broth very carefully, one at a one, so which they don't not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 min. Add in the green peas and cook for 10 min more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
- Serve hot - with the meatballs in the broth.
- Makes 12 balls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 6 servings | |
| Calories 438 | |
| Calories from Fat 181 | 41% |
| Total Fat 20.23g | 25% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 52mg | 17% |
| Sodium 834mg | 35% |
| Potassium 422mg | 12% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.34g | 2% |
| Protein 17.9g | 29% |
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