A delicious meat ball and olive soup
Albondigas Verdes
Albondigas Verdes
Ingredients
| • | 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 |
Method
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.
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.
No comments:
Post a Comment