- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons uncooked white rice
- 1/2 small onion, minced
- 2 eggs, beaten
- 1/4 pound fresh tomatillos, husks removed
- 2 jalapenos (optional)
- 1 1/2 small white onions, quartered
- 1 teaspoon minced garlic
- 1/2 cup chopped cilantro
- 8 ounces pitted green olives
- 1 cup water
- 1 tablespoon olive oil
- 3 cups water
- salt to taste
- Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
- Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
- Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
- Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.
04/12/2018
recipepes.com
Meatball and Olive Stew (Albondigas Verdes), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
