Mexican Meatball (Albondigas) Soup
- Number of Servings: 8
Ingredients
3/4 cup Long Grain White Rice1 1/2 cup water1 tbsp Canola Oil, divided1 cup chopped Onion1 lb ground pork, extra lean, Farmer John California Natural1 Egg1 tsp. ground Cumin1 tsp. Oregano3 Garlic cloves, minced2 Zucchini, small, sliced2 Yellow Squash, small, sliced2 Carrots, large, sliced4 Celery stalks, large, sliced2-14.5 oz cans Del Monte Diced Tomatoes, No Salt Added6-14.5 oz cans chicken broth, canned, less/reduced sodium2 tbs. Cilantro, chopped, for garnish
Bring the water to a boil and pour it over the rice. Let it soak for 30 minutes, then drain the rice and set aside. Saute the onion in half the oil until opaque, about 5 minutes. In a mixing bowl combine pork, 1/2 the onion, egg, rice, cumin, and oregano. Salt and pepper to taste. Mix well and form into 1 inch balls.
In a large stock pot, saute the garlic in the remaining oil until opaque, be careful not to brown the garlic. Add the broth, remaining onion and the rest of the vegetables. Bring to a boil.
Carefully drop in the meat balls. Reduce heat to simmer and cook for 45 minutes. Serve with a sprinkle of fresh chopped Cilantro on top, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user JENORATOR.
In a large stock pot, saute the garlic in the remaining oil until opaque, be careful not to brown the garlic. Add the broth, remaining onion and the rest of the vegetables. Bring to a boil.
Carefully drop in the meat balls. Reduce heat to simmer and cook for 45 minutes. Serve with a sprinkle of fresh chopped Cilantro on top, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user JENORATOR.
Nutritional Info Amount Per Serving
- Calories: 214.3
- Total Fat: 4.7 g
- Cholesterol: 72.6 mg
- Sodium: 982.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.0 g
- Protein: 25.5 g
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