Looks like we are having veggie burgers in class on Moday so to prepare myself for meatless Monday I tried a new recipe, Poblano Albondigas with Ancho Chile Soup (poblano meatballs). I though the soup was just OK and the meatballs were a little soft when cooked. I'm not sure how to make them firmer (perhaps more panko to firm them up or maybe cooking the meatballs a bit before putting them in the soup would have helped - the meatballs also had grated zucchini in them).
Put the veggies in a cheesecloth and squeeze the extra moisture out?
ReplyDelete(cooks illustrated also suggests using your potato ricer for things like spinach)