Sunday, February 28, 2010

Wok's For Dinner: Albondigas (Porcupines)

I found this recipe in the February 2010 All You magazine, and it sounded really interesting. I have a Porcupine Meatball recipe (that I've never tried) but this particular recipe was different. The recipe sort of indicates that the meatballs are served as a soup, but I decided to not serve it as a soup for our meal. There was a lot of rice and shredded carrots that had separated from the meatballs, which made for a nice homemade soup for lunch the next day. Here's how I made our Porcupines

Albondigas (Porcupines)

3 cans (14.5oz) chicken broth
1 lb ground venison (you can use ground turkey or ground beef)
1 large carrot, shredded
2/3 cup uncooked white rice
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper

Place chicken broth into a 6-qt saucepan, and bring to a gentle boil. Meanwhile, combine ground venison, carrot, rice, garlic powder, salt & pepper in a large bowl, using fingers to mix gently & thoroughly, then forming into meatballs. Using a large spoon, gently place meatballs into boiling chicken broth. Add enough water to ensure meatballs are covered. Reduce heat to medium-low, cover pan, and gently boil for 30 minutes. Serve meatballs as a soup, or reserve the soup for lunch the next day.

I have to admit, the meatballs had a fairly "gamey" taste to them, but that's more than likely due to using ground venison. There wasn't a whole lot of seasonings to cover the wild taste. It'd be interesting to see how the flavor changes using a different ground meat. I did enjoy the rice soup for lunch today, though. :)

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