*  Exported from  MasterCook  *
 
                           CONSUELO'S ALBONDIGAS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Ethnic
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Heather Smith NPFN03A
    1       lb           Ground meat
      1/4   c            Bread crumbs
    1                    Stalk celery -- fine chop
    4                    Cloves garlic -- peel, chop
    2       tb           Flour
    1                    Egg
    1       tb           Milk
    2       ts           Salt, pepper
    2       tb           Olive oil or
                         -enough to sautee balls
      1/2                Bunch fresh parsley -- chopped
      1/4   c            White wine or DRY sherry
    2       qt           Broth, stock or water
 
    Thoroughly mix egg, bread crumbs, celery, salt,
   pepper, and half the garlic. Form into SMALL balls.
    Roll in flour and brown in hot oil. AS they brown,
   remove to a plate.
    In the same oil sautee the remaining garlic and
   parsley. Deglaze with 2 T wine or water.
    Put all ingredients into a pot, simmer 1/2 hour to 45
   min. Carrots and/or potatoes may be added with meat
   balls. Serve with broth as soup, or without broth as
   main dish.
    Consuelo is my other Spanish sister-in-law and her
   cooking is as good as Antonita’s. I ate very well when
   I was in Spain and France! Heather near L.A. 'u'
  
 
 
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