Albóndigas en caldo con yema de huevo y azafrán

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Albóndigas en caldo con yema de huevo y azafrán. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Albóndigas en caldo con yema de huevo y azafrán is one of the most popular of recent trending meals on earth. It is easy, it's quick, it tastes yummy. It's enjoyed by millions daily. Albóndigas en caldo con yema de huevo y azafrán is something that I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Albóndigas en caldo con yema de huevo y azafrán, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas en caldo con yema de huevo y azafrán delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Albóndigas en caldo con yema de huevo y azafrán estimated approx 1hora 15min.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Albóndigas en caldo con yema de huevo y azafrán using 15 ingredients and 3 steps. Here is how you cook that.

Esta receta es de mi madre

Ingredients and spices that need to be Prepare to make Albóndigas en caldo con yema de huevo y azafrán:

1. Caldo
2. Huesos salados
3. Carcasa de pollo con una pechuga
4. 1 hueso fresco
5. Agua
6. Albóndigas
7. Carne de cerdo use yo
8. Sal
9. Pan rallado
10. Perejil
11. Huevos
12. Plato con agua
13. Para yema y azafra
14. Yema
15. Azafrán

Instructions to make to make Albóndigas en caldo con yema de huevo y azafrán

1. Primero empezamos haciendo el caldo.
2. Una vez este echando las espumas desepumar una vez de sepumado cierra olla 1 hora
3. Para las albóndigas coges echas el huevo o dos según sal perejil fresco picado sal pan rallado y a liarla mojandote las manos en el plato. Ya abriremos la olla ve echando las albóndigas y cuando flote dejalas un pelín cerrada la olla sin vapor apagas cuando vallas a servir se puede echar mahonesa o bien como las hago yo hecho la yema y azafrán con un tenedor y caldito le voy echando al plato y luego las albóndigas y a comer

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