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Receta Sopa De Albondigas Or Meatball Soup (Rodriguez)
by Global Cookbook

Sopa De Albondigas Or Meatball Soup (Rodriguez)
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Ingredientes

  • 1 lb Grnd beef
  • 2 x Cloves garlic, chopped
  • 1 sm White onion, finely diced
  • 1 tsp Colman's dry mustard
  • 2 Tbsp. Minced fresh flat-leaf parsley
  • 1 Tbsp. Dry oregano
  • 1 Tbsp. Tomato paste
  • 2 Tbsp. Lowfat milk
  • 2 Tbsp. Bread crumbs
  • 1 tsp Salt
  • 1 tsp Grnd white pepper
  • 1 gal Beef stock
  • 2 x Carrots, peeled and sliced
  • 1 bn Green onions, white and green parts, thinly sliced
  • 1/2 c. Fresh or possibly frzn peas
  • 4 x Jalapeno chilies, stemmed and thinly sliced crosswise, include seeds

Direcciones

  1. In a large mixing bowl, combine grnd beef, garlic onion, dry mustard, parsley, oregano, tomato paste lowfat milk, bread crumbs, salt and white pepper.
  2. Shape into small meatballs (about 20) and set aside.
  3. In a large stockpot over medium-high heat, bring stock and carrots to a boil. Decrease heat to low and simmer for 10 min. Add in meatballs to the simmering stock, one at a time and let cook 15 min. Add in green onions, peas and jalapenos, and simmer 10 more min. Ladle into bowls and serve.
  4. Serves 4.
  5. Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant.