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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 396.9
  • Total Fat: 16.6 g
  • Cholesterol: 168.8 mg
  • Sodium: 492.7 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 35.4 g

View full nutritional breakdown of Caldo de Albondigas calories by ingredient
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Caldo de Albondigas

Submitted by: CHELAGETSFIT

Introduction

A traditional mexican soup with meatballs and vegetables. A traditional mexican soup with meatballs and vegetables.
Number of Servings: 8

Ingredients

    2 lbs of ground beef (I use turkey, you can use chicken or beef)*
    2 large fresh eggs
    1 cup of rice (I use brown rice, you can use white as well)*
    1/4 of a whole onion, mushed in a mortar
    1 clove of garlic, mushed in a mortar
    1 tsp of sea salt

    4 stalks of celery, cut up
    4 carrots, cut up
    3 potatoes, cubed
    3 zucchini, cut up
    2 garlic cloves, whole
    3/4 of an onion, cut up
    2 whole bay leaves
    2 tbsps of bouillon granules (more of less, according to your taste preference)
    1 gallon of water

Directions

In a big, stew pot put the water to boil. Once it gets hot enought add the bouillon granules, the bay leaves, the garlic, and the cut up onion. Then add the veggies in order form the longest to shortest time to cook so you're going to want to add the carrots first, then the celery, then the potato, then the zucchini otherwise you're just gonna have a big mush of veggies.

While you're waiting for the water to boil (before adding the veggies, or most of the veggies) take the defrosted ground turkey. Place it in a boil, add the two eggs, the rice, the mushed garlic and onion, and the sea salt and mix very well until all ingredients are incorporated. Then form the meatballs. Dont make them too big because once the rice cooks they will get bigger than originally sized.

Once the stew is boiling and all the veggies are ALMOST cooked, lower the heat to decrease the boiling water of the movement in the pot (otherwise it will destroy the meatballs). Drop the meatballs into the stew one at a time in different locations of the pot. Cover and bring the heat back up. Cook for another 10-15 minutes or until the meatballs are thoroughly cooked.

Feeds a family of 8 people.

Number of Servings: 8

Recipe submitted by SparkPeople user ESCOBEDO.






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