Albondigas ala B&D

I really liked albondigas.  Unfortunately, I can't eat them any more because they are made from chicken stock!  Yep, I'm allergic to chicken protein.  Well, yesterday, I figured out that maybe, non-traditional albondigas was in order.  Essentially I made potato vegetable stock and added pork hash mini-meatballs.  Turned out great.

Albondigas ala B&D for Two

1 # pork hash (ground pork), salt to taste, roll into 20 mini-meatballs
2 Cups celery & carrots chopped fine
4 medium potatoes, peeled & diced fine
salt
3/4 Cup cooked wild rice (optional)
1 Emeril 4 qt pot with lid

Put the potatoes & 1/2 tsp of salt into the Emeril pot & cover potatoes with cold water 1" above potatoes.  Cover.

Bring to boil.  Turn heat down to simmer.  Simmer potatoes until almost done.  (about 15 minutes)  Pour off about 1/2 of liquid & reserve.

Add finely chopped celery & carrots.  Bring to boil.  Stir.  Turn down to simmer.

Add mini-meatballs.  Allow meatballs to set in simmering soup.  Turn meatballs over.  Continue to simmer until meatballs are cooked.

Add the reserved potato water.  Bring to boil.  Turn heat down to simmer.  Simmer for about another 15 minutes.

Add 1/2 of wild rice to bottom of large soup bowl.  Ladle the albondigas over the wild rice and serve.