ALBONDINGAS (GUATEMALAN MEATBALLS)
ALBONDINGAS (GUATEMALAN MEATBALLS). Alimento Base: Ground beef, To make the meatballs, heat the oil in a small skillet over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and saute 1 minute longer. Transfer...
Ingredientes
Method
- Preparation
- To make the meatballs, heat the oil in a small skillet over medium-high heat.
- Add the onion and saute until soft, about 5 minutes.
- Add the garlic and saute 1 minute longer.
- Transfer to a bowl and stir in the remaining ingredients.
- Working with about 1 tsp. of the mixture at a time, roll it between the palms of your hands to form balls.
- Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.
- In a saucepan, bring 4 cups of the stock to a boil over medium-high heat.
- Add as many meatballs at a time as will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes.
- Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way.
- Strain and reserve the cooking liquid for another use.
- In a soup pot or large saucepan, combine the remaining 2 quarts of stock, carrot, chayote, potatoes, and mint.
- Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tender, about 25 minutes.
- Meanwhile, cook the pasta in a large pot of boiling water until al dente.
- Drain and set aside. About 5 minutes before the vegetables are done, heat through the meatballs and pasta.
- Season to taste with salt and pepper.
- Ladle into preheated bowls and garnish with herb sprigs.
- Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store up to 3 days.
- Slowly reheat before garnishing and serving.
- Serves 6 to 8 as a soup course OR 3 to 4 as a main course.
