Title: Consuelo's Albondigas
Categories: Soups, Ethnic, Meats
Yield: 8 Servings

-Heather Smith NPFN03A
1 lb Ground meat
1/4 c Bread crumbs
1 Stalk celery; fine chop
4 Cloves garlic; peel, chop
2 tb Flour
1 Egg
1 tb Milk
2 ts Salt, pepper
2 tb Olive oil or
-enough to sautee balls
1/2 Bunch fresh parsley; chopped
1/4 c White wine or DRY sherry
2 qt Broth, stock or water

Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the
garlic. Form into SMALL balls.
Roll in flour and brown in hot oil. AS they brown, remove to a plate.
In the same oil sautee the remaining garlic and parsley. Deglaze with 2 T
wine or water.
Put all ingredients into a pot, simmer 1/2 hour to 45 min. Carrots and/or
potatoes may be added with meat balls. Serve with broth as soup, or without
broth as main dish.
Consuelo is my other Spanish sister-in-law and her cooking is as good as
Antonita's. I ate very well when I was in Spain and France! Heather near
L.A. 'u'

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini