When we've had albondigas at quakertown farmer's market they weren't made that way. What got done at the Farmer's Market was the meatballs were made then encased in mashed potatoes then deep fried. Those were really good!
On Tue, 26 May 2020, Sugar Lopez via Cookinginthedark wrote: > Date: Tue, 26 May 2020 14:48:23 > From: Sugar Lopez via Cookinginthedark <[email protected]> > To: CND List <[email protected]> > Cc: Sugar Lopez <[email protected]> > Subject: [CnD] slow cooker Albondigas > > slow cooker Albondigas > > > > Hello there, Slow Cookerers!!! > > > > I hope you enjoyed the weekend. > > Did anyone slow cook anything fun over the weekend? Want something new? > > I've got a fun meatball soup recipe for you today which will give you major > bragging rights when you proclaim (a little too loudly, because you are > obviously quite proud of yourself) in your work lunch room: > > > > "oh this? this amazing soup that I'm eating? No big deal -- it's Albondigas" > > > > Albondigas > > serves 6 > > > > 4 cups chicken broth > > 3/4 cup baby tomatoes, quartered > > 1 cup baby carrots, diced > > 3 stalks celery, diced > > 1/2 cup frozen corn > > 1/4 cup prepared pasta sauce > > 1/2 teaspoon dried mint > > 15 to 18 frozen meatballs, Italian or similar flavored (The Coleman Natural > say gluten free right on the label) > > 1 cup frozen peas (if you stir them in 20 min before serving, they will > retain their color. I did not do that, and my peas looked canned. I wish I > had waited and stirred them in at the end.) > > > > The Directions. > > > > Use a 6 quart slow cooker. > > > > Put the broth, vegetables, pasta sauce, and mint into your slow cooker. > > Stir in frozen meatballs. > > Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what > is going to flavor your soup. > > > > The longer and slower you cook the soup, the more flavor the broth will have. > Stir in frozen peas 20 minutes or so before serving. > > > > Garnish with a bit of shredded Parmesan cheese. > > > > The Verdict. > > Adam and I really liked this soup. I was intrigued by the mint, which is what > caused me to bookmark this soup to try so long ago. > > The touch of mint is what really differentiates Albondigas (means > "meatballs") Soup from other soups and provides a unique flavor. > > > > I was happily surprised by the subtle mint flavor, and how it provided a > cooling sensation on my tongue. > > > > I wanted a bit of heat, and added some Tabasco to my bowl. > > > > Adam ate it as-is, and the kids drank the broth and ate the veggies---no > meatballs for them (yet they eat them plain with ketchup all the time...?). > > > > Let me know when you give it a try! > > Happy Slow Cooking! > > steph > > > > Sugar's note: > > the authenic soup does not have pasta sauce > > jus season the broth wth any of your favorite spices and enjoy > > you may even add white rice to be more creative. > > > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > ? I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar ? > > > > > > > > > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
