Albondigas de Gallina

I had this dish for the first time when we went to visit Guatemalan friends the other day. Doris made the dish the way her grandmother always did, by using the meat of a freshly killed patio hen. I was thrilled when she offered to write down the recipe for me.

Albondigas de Gallina (Meatballs of Patio Hen)

1 patio hen, cooked in a rice soup consisting of:
water
rice
1 sweet pepper
3 tomatoes
1 handful of cilantro

1. After the hen is cooked, take it out of the rice soup and grind it up with 1 cold tortilla
2. Add 2 egg yolks and a little chicken fat, salt and pepper to the mixture.
3. Form into balls and drop them back into the rice soup.
4. Simmer until the meatballs are cooked.
5. Sprinkle with cilantro to serve.