Ingredients:
1 onion, cut in half and thinly sliced
3 garlic cloves, chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
2 tbsp butter
1 tbsp Mexican chili powder
1 tbsp oregano
1 tsp cumin, ground
1 tsp coriander, ground
8 cups chicken broth
1 lb ground veal
1/2 cup bread crumbs
1 egg, beaten
Salt and pepper
2 cups fresh beans
1 cup mixture of leeks, celery and carrot, julienned
2 tbsp pesto
|
|
Preparation:
Sauté onion, garlic, celery and carrot in butter for about 5 minutes. Add chili powder, oregano, cumin, coriander and cook for 1-2 minutes. Add broth and simmer for 15 minutes. Meanwhile, make small balls with veal, bread crumbs, egg, salt and pepper. Place the broth and simmer for 10 minutes. Remove meatballs and set aside.
Add the fresh beans to the broth and simmer for 30 minutes. Add the julienned vegetables and reserved meatballs and cook for 10 minutes. Add the pesto and serve.
|
Related recipes
(1 vote)
(1 vote)
(3 votes)
Recipes
Questions answers