Albondigas verdes

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Old 17-Aug-2010
Albondigas verdes

delicious meat ball and olive soup.
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4
Lamb mince 300 grams

Green olives, pitted 1/2 cup

Onions 3 medium

Egg, beaten 1

Tomatoes, quartered 4-5 medium

Green chillies, slit 2

Lamb stock 8 cups

Garlic, chopped 5 cloves

Fresh coriander leaves, chopped 1/2 cup

Olive oil 1 tablespoon

Salt to taste

Chop two onions finely and quarter the rest. Mix the lamb mince, chopped onion, egg and salt together in a large bowl. Form into one inch meatballs and set aside. Place the tomatoes and green chillies in a saucepan, add two cups of stock and bring to a boil. Reduce heat and simmer for about fifteen minutes or until the tomatoes have softened. Drain and transfer contents into a blender along with the quartered onions, garlic, coriander leaves and green olives. Blend until smooth and strain. Heat the oil in the saucepan, pour in the tomato mixture and bring to a boil. Add the rest of the lamb stock and salt and bring the mixture to a boil again. Add the meatballs and simmer, covered, till the meatballs are completely cooked. Serve hot.

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