Authentic Intian-Mexican Recipes/William Hardwick 1972

Caldo De Albondigas (Meat Ball Stew)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
1-1/2 lbs ground meat 1 cup bread crumbs 2 eggs well beaten
32 crushed coriander seeds (If you like a taste of red chilli powder, add 3 Tbsp) 1 small Spanish onion, minced
1/4 tsp garlic powder 2 tsp salt and pepper to taste THE SOUP STOCK: 4 Tbsp shortening
2 Tbsp flour 1 tsp saffron 1/2 tsp dried mint leaves
2 cups water 1 cup tomatoes 1 tsp salt



1 Mix well and form into small meat balls about 1/2" in diameter.
2 THE SOUP STOCK: Fry the flour until brown. Add all other ingredients. Add the meat balls and simmer until done. The soup should be dark and thick.

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