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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (707g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt |
||
| Calories 416 | ||
| Calories from Fat 122 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.7g | ||
| Cholesterol 108mg | 36% | |
| Sodium 1150mg | 47% | |
| Potassium 1455mg | 41% | |
| Total Carbohydrate 42.2g | 14% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 10.0g | ||
| Protein 31.3g | 62% | |
Charmie's Albondigas
By: Charmie777
Jul 21, 2005
After having the best albondigas of my life on vacation, I searched high and low to find a recipe similar. I suppose albondigas varies from place to place, cuz the recipes were so very different!! This one is the best one I've found, with changes to suit our tastes.
SERVES 6
Ingredients
- 2 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato sauce
- 3 cups water
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 1 1/2 lbs lean ground beef
- 1/2 cup rice, uncooked
- 1/2 cup cilantro, chopped
- 2-3 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoning salt
- 1 egg
- 2 tablespoons ice water
Directions
1
In a large pot combine broth, tomatoes, tomato sauce and water.2
Add vegetables.3
Bring to a boil.4
Meanwhile, combine remaining ingredients in large bowl.5
Mix thoroughly.6
Form into small meatballs.7
Add carefully to soup.8
Cook for 15-30 minutes until meatballs are cooked through.
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- Course > Soups
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: CulinaryQueen
On Aug 9, 2007
This was....different. I'm not sure about the flavor of the meatballs, but it may be my fault. I had no fresh coriander/cilantro so used a mixture of fresh parsley and fresh mint. (I've seen other recipes for this with mint) I think I may have used too much mint as it seemed overpowering. The flavor of the broth however was very nice. I will try this again and make sure I use the cilantro as I'm sure it will be much better. I will update my review when I make again. Thanks Charmie!
From: birdie #3
On Sep 10, 2007
okay it was put up to the taste test. this is the perfect recipe! i don't know what the comment below was all about. i mean cilantro gives this soup the perfect taste. i covered it after i added the meatballs and then cooked it on medium low for 35-40 minutes. (i had made the meatballs into 1 inch balls as well.i also liked that i didn't have to pre-cook the rice.) thanks again!
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