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Tuesday, May 24, 2011


For some odd reason, I always thought the meatballs in Albondigas (a recipe here, the one we used - from the latest Sunset Magazine - isn't online yet) had shrimp in them.

How wrong I was.

The tasty meatballs in the soup (pictured above) are typically delicious balls of ground beef/pork/herbs/rice - however, Ed picked a recipe that used ground turkey, and they were just as yummy to me.

This is a great recipe to make if you have leftover rice in the fridge and are craving a warm, comforting, quick meal.

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