Albóndigas

Name: Albóndigas
Yield: Makes seventy-two 1-inch (2.5-cm) meatballs; 8 to 10 first-course servings, each in 1¼ to 1½ cups (310 to 375 ml) broth
Ingredients: 1 tablespoon coarsely chopped cilantro; 1 tablespoon kosher salt; 1 pound (450 g) lean ground beef; 15 cups (3.75 l) Roasted Turkey Stock or other savory stock, seasoned with salt and pepper; Freshly ground black pepper, to taste; 2 tablespoons coarsely chopped mint; 1 medium jalapeño pepper, seeded, deribbed, and coarsely chopped; 1 small onion, coarsely chopped; 1 small tomato, coarsely chopped; 2 medium cloves garlic, smashed and peeled; 2 slices white bread, crusts removed, slightly moistened with water, wrung out, and torn into pieces

Preparation info

Makes seventy-two 1 inch 2.5 cm ) meatballs;
8 to 10
first-course servings, each in 1¼ to 1½ cups 310 to 375 ml ) broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Copeland Marks is as fines collector of recipes as he has been a collector of textiles for a wide variety of museums. His False Tongues and Sunday Bread, about the food of Guatemala and the difficulties he experienced in collecting recipes there, is splendid. With his permission, I have adapted the following recipe from his book.

I prefer these meatballs served simply in broth such as roasted turkey stock, seasoned with salt and pepper. In Guatemala, they are

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