Recipe - Consuelos Albondigas

Heather Smith NPFN03A
1 pound Ground meat
One fourth cup Bread crumbs
1 Stalk celery; fine chop
4 Cloves garlic; peel, chop
2 tablespoon Flour
1 Egg
1 tablespoon Milk
2 teaspoon Salt, pepper
2 tablespoon Olive oil or
enough to sautee balls
One half Bunch fresh parsley; chopped
One fourth cup 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 One half 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 sisterinlaw 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