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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (383g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup cilantro leaves 1/4 teaspoon pepper |
||
| Calories 264 | ||
| Calories from Fat 141 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 5.8g | 28% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.2g | ||
| Cholesterol 69mg | 23% | |
| Sodium 1239mg | 51% | |
| Potassium 706mg | 20% | |
| Total Carbohydrate 11.9g | 3% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 4.3g | ||
| Protein 18.5g | 37% | |
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Ingredients
Meatballs
- 1/2 lb lean ground beef
- 1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
- 1 egg, beaten
- 2 garlic cloves, minced
- 1/2 carrot, minced
- 1/2 cup cooked rice
- 1/2 cup cilantro leaf, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon ground cumin
Albondigas Soup
- 6 cups chicken broth (I usually use nonfat and low sodium)
- 1/2 cup onion, chopped
- 3 stalks celery, cut in chunks
- 1 (16 ounce) can diced tomatoes (with nothing added)
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 cup cilantro
- 1 large zucchini, sliced
- salt
- pepper
Directions
1
Make the meatballs first: Combine everything and mix thoroughly.2
Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).3
You should make around 20 to 24 meatballs, set aside.4
Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.5
Bring to broil, and reduce heat and simmer for 10 minutes.6
Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).7
Return to simmer and cook another 10 minutes.8
Add zucchini and cook 10 minutes.9
Season with salt and pepper, to taste.10
You could top the soup with cooked rice, or just by itself.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #408272
On Jun 16, 2009
This soup is excellent. In order to cook with items on hand, I substituted roll sausage mixed w/ approximately 1 tsp. smoked paprika for the chorizo and omitted the zucchini. Otherwise, I prepared this recipe exactly as written and served it with small scoops of cooked arborio rice. I will be making this again and again - probably very soon!
From: Cookgirl
On May 13, 2009
Good soup! Here are my changes: used this recipe: Turkey Breakfast Sausage Patties as a substitute for the sausage, subbing beef for the turkey. Replaced half the celery with coarsely chopped baby spinach leaves, added 14 ounces cooked garbanzo beans, some green onions. The spinach, cilantro, beans and green onions were added the very last minute of cooking. Used leftover brown rice for the meatball mixture. What else? Added a little bit of finely minced onion to the meatballs, too. Added a scoop of cooked white rice to each serving. Good directions! Served with lime wedges and sliced jalapenos. Thanks. Reviewed for ZWT 2009.
From: Mighty Mouse
On Dec 28, 2005
I lived in Mexico for 16 years and there are times when I grow a little nostalgic for the food. This is a wonderful recipe, I am so thankful that you posted it. My husband was not sure what to think of it when he saw the soup, but I told him to trust me and thankfully he did not regret it. I will definately share this with my family and friends. Awesome!!!A+++
From: Pabbit
On Feb 21, 2005
I needed to replicate what a friend called "bondigas" soup. I used this recipe and he said "that's it"! Thank you! I used my own meatball recipe as I had just made some. They were cooked, but that did not change the time I simmered them. Worked beautifully.
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