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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% | |
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 #911978
On Nov 10, 2009
It was my very first experience with albondigas soup. I followed the recipe quite closely, except of adding more garlic, which my kids love. Next time I'll try to brown the meatballs first but even without browning the soup was not too fatty and the meatballs did not fall apart. My family enjoyed it a lot.
From: Chef #1364300
On Aug 26, 2009
Thank you, Thank you & Thank you...this soup was easy, tasty, and I loves how I had all the ingredients!! My teenage child...is a picky eater, and for her to have two bowls says a lot!!! spicy, full of flavor and unforgettable!
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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