In a large mixing bowl, combine ground beef, garlic onion, dry mustard, parsley, oregano, tomato paste milk, bread crumbs, salt and white pepper. Shape into small meatballs (about 20) and set aside. In a large stockpot over medium-high heat, bring stock and carrots to a boil. Decrease heat to low and simmer for 10 minutes. Add meatballs to the simmering stock, one at a time and let cook 15 minutes. Add green onions, peas and jalapenos, and simmer 10 more minutes. Ladle into bowls and serve. Serves 4. >Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN 0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside Press-Enterprise 1998-Apr-05 >Hanneman/Buster Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. Hes the Cuban-American chef of Manhattans Patria restaurant. Recipe by: LATIN LADLES by Douglas Rodriguez Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 526 (66%)|
|Amt Per Serving||% DV|
|Total Fat 58.4g||78 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 170.5mg||52 %|
|Sodium 727mg||25 %|
|Potassium 802.9mg||21 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 21.9g|
|Protein 41.5g||59 %|
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Calories per serving: 802
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