Albondigas Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. extra ground beef2 eggs, beaten1/3 C. Chopped Cilantro2 Garlic cloves, press or mince1/2 t. ground Cumin1/2 t. Salt1/4 t. Pepper1/4 C. Long Grain Rice, raw1 Qt. Swanson's Low Sodium Beef Broth1 Qt. Swanson's Low Sodium Chicken Broth1 Medium Onion, diced2 Medium Carrots, cut in matchsticks2 Medium Zucchini, cut in Matchsticks1/3 Head of Cabbage, shred
Cut up all veggies. Put broth in a large soup pot and bring to a boil. Add Onion. Mix first 8 ingredients (mixture will be very runny). Form meatballs about 1" in diameter and drop in boiling broth a few at a time. Bring to a boil again, skim foam and any fat from surface. Add carrots and zucchini. Reduce heat to simmer and cook uncovered for 40 minutes. Add cabbage and cook for 15 minutes or until all veggies are tender.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAN121548.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAN121548.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 10.7 g
- Cholesterol: 120.2 mg
- Sodium: 663.8 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.4 g
- Protein: 22.4 g
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