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Nutrition Facts
Serving Size 1 (345g) Recipe makes 6 servings
Calories 434
Calories from Fat 160		(37%)
Amount Per Serving		%DV
	Total Fat 17.9g	27%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 1.2g
Cholesterol 101mg		33%
Sodium 1024mg		42%
Potassium 670mg		19%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 1.4g	5%
	Sugars 1.7g
Protein 35.6g		71%
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Simplified Traditional Albondigas Soup

Recipe #189066 | 1 hour | 1 hour prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: STARTERWIFE
Oct 4, 2006

In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive.

SERVES 6 (change servings and units)

Ingredients

2 lbs hamburger
1 onion, chopped
1 cup rice
2 carrots
1/4 teaspoon cilantro
1/4 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 quart canned beef broth (my favorite or homemade)

Directions

1
Heat broth.
2
Mix hamburger with onion, rice, spices, salt, and pepper to taste.
3
Make into 1" meat balls.
4
Drop into boiling stew, add carrots.
5
Cover.
6
Simmer 1 hour.
7
Serve in bowl with warm corn chips on side. Oh my heaven!

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Browse similar recipes by category

Course > Soups > Stocks
Main Ingredient > Meat > Beef
Cuisine > North American > Mexican
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Diabetic
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: PanNan

On Oct 13, 2006

This recipe is definitely simple and fairly quick to put together before the one hour simmer. I had trouble with the proportions, though. Two pounds of meat and 1 cup of rice absorbed nearly all the liquid, leaving moist rice/meatballs and no soup broth. I heated another 2 cups of broth and added before serving, but it wasn't flavored from the long simmer, of course. I also think it needs more seasoning - some heat and/or more of the cilantro and cumin. I added a spoon full of picante sauce before serving. With just a little tweaking, it is a very nice recipe.

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