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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
- In a large mixing bowl, combine grnd beef, garlic onion, dry mustard, parsley, oregano, tomato paste lowfat milk, bread crumbs, salt and white pepper.
- Shape into small meatballs (about 20) and set aside.
- 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.
- Serves 4.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1168g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 198 | 52% |
| Total Fat 22.01g | 28% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 3861mg | 161% |
| Potassium 1084mg | 31% |
| Total Carbs 12.17g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.07g | 3% |
| Protein 33.04g | 53% |
