meatball and olive stew (albondigas verdes)

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 pound ground lamb
• 2 tablespoons uncooked white rice
• 1/2 small onion, minced
• 2 eggs, beaten
• 1/4 pound fresh tomatillos, husks removed
• 2 jalapenos (optional)
• 1 1/2 small white onions, quartered
• 1 teaspoon minced garlic
• 1/2 cup chopped cilantro
• 8 ounces pitted green olives
• 1 cup water
• 1 tablespoon olive oil
• 3 cups water
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• mix the ground beef, ground lamb, white rice, minced onion, and eggs together in a large bowl. form into 1 inch meatballs; set aside.
• place the tomatillos and jalapenos in a saucepan and cover with water. bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. blend until almost smooth.
• heat the oil in the saucepan used to cook the tomatillos. when hot, pour in the tomatillo sauce and bring to a boil, stirring. pour in 3 cups of water and return to a boil. season to taste with salt.
• stir in the meatballs. add water, if needed, to cover completely. simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.