Servings:
Makes 6 servings
Ingredients
- 1 pound ground beef
- 1 pound egg
- 1/2 teaspoon dried crumbled oregano
- 1 tablespoon vegetable oil
- 1/3 cup white onion, finely chopped
- 2 tablespoon tomato paste
- 1/2 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 6 cup chicken broth
- 1 cup bay leaf
- 1 cup serrano chile
- 1 cup corn off the cob
Preparation
Baking Directions:
In a large mixing bowl, mix ground beef, egg, oregano, 1 tablespoon salt and 1 teaspoon pepper by hand until everything is evenly incorporated.
Using a spoon, measure 1 tablespoon of meat mixture.
Roll to form a meatball and place on a sheet tray lined with parchment paper.
In a heavy saute pan, heat vegetable oil on medium high heat.
Add onion and tomato paste.
Add carrots and celery.
Saute until soft, about 2 minutes.
Add chicken broth.
Bring to a boil, add albondigas (meatballs), bay leaf, serrano chile, and corn to boiling liquid and cover.
Simmer for 30 minutes.
Season to taste with salt and pepper.
Degrease with a large spoon.
Discard the grease.
Serve warm immediately.
