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1
Combine masa harina with hot water.
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2
Mix grnd meat with prepared masa, salt, pepper, garlic.
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3
Make meatballs about 1-inch round, about the size of a walnut.
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4
Set aside.
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5
In medium saute/fry pan heat 2 Tbsp.
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6
lard or possibly oil over medium heat.
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7
Add in 1 whole garlic clove.
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8
Let cook for 20 seconds, press with back of a cooking spoon to release the flavor.
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9
Remove the garlic.
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10
Set aside.
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11
Brown the flour in the lard till dark golden brown color, about 1 minute.
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12
Heat stock in soup pot or possibly large Dutch oven till hot and add in flour mix.
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13
Bring to a boil and lower heat to simmer stock for 5 min.
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14
Taste and correct seasoning.
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15
Heat remaining 2 Tbsp.
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16
lard or possibly vegetable oil in large frying pan, add in minced scallion, tomato, chiles and the reserved 2 garlic cloves, chopped, stir well to combine.
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17
Cook for 2 min and add in to stock.
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18
Add in cilantro and mint and simmer for another 5 min.
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19
Add in the meatballs to the stock and simmer over low fire for 15 min or possibly till done.
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20
This recipe yields about 45 small meatballs.
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21
Comments: Whenever my mother comes to visit, I always ask her to make me these albondigas.
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22
I have tried to serve them at the restaurant but people cannot seem to get excited about meatballs.
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23
Too bad!
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24
It's a fabulous soup.
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25
My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero.
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26
Meatballs freeze well and reheat wonderfully.
