Sopa de Albondigas (Meat Balls)

Ingredients

• One pound hamburg steak
• half a cup of cold boiled rice
• one large spoonful of lard
• two eggs
• one teaspoon of salt
• one teaspoon of pepper
• one teaspoon of chile powder
• one onion
• one clove of garlic
• two or three tomatoes
• two or three peppermint leaves
• half teaspoon wild majoram
• one tablespoonful of the dry seeds of china parsley

Method

1. 1

   Mix meat with rice, lard, eggs, and spices.

2. 2

   Roll into walnut-sized balls and drop into boiling water.

3. 3

   Boil as dumplings and serve with soda crackers.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 15. The excerpt below is the record exactly as published.

PA DE ALBONDIGAS, OR MEAT BALLS. Mrs. C. Y. Yglesias, 1037 Al- bany street, Los Angeles. — One pound ham- burg steak, or half pork and half beef, fresh, chopped fine. Mix with this half a cup of cold boiled rice. Rub on a chopping bowl one large spoonful of lard, if beef meat is used; if beef and pork, less lard. Now put in meat and rice, and break in two eggs. Rub this with your hand, season with salt, pepper, chile powder, one teaspoon of each; cut fine one onion, one clove of garlic, two or three toma- toes, a little chopped parsley, two or three pep- permint leaves, chipped fine; half teaspoon wild majoram (oregano,) one tablespoonful of the dry seeds of china parsley

Cook this with the app: pantry check, scaling, and the assistant.