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Consuelo's Albondigas

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      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'
 
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