Crockpot Albondigas (Mexican Meatball) Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.8
  • Total Fat: 7.0 g
  • Cholesterol: 43.5 mg
  • Sodium: 998.1 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.3 g

View full nutritional breakdown of Crockpot Albondigas (Mexican Meatball) Soup calories by ingredient
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Number of Servings: 6


    1 lb lean (93/7) ground beef
    1/2 c. egg substitute (egg beaters) (or 2 eggs)
    3/4 c. bread crumbs
    1/2 t. salt
    1/2 t. oregano

    6 c. water
    2 carrots sliced
    1/2 c. shredded cabbage
    1 small onion, chopped
    1-8 oz. can tomato sauce
    1/2 t. salt
    2 t. oregano


1. Mix ground beef, eggs, bread crumb in bowl. Form into one-inch meatballs. Set aside

2. Fill crockpot with water, tomato sauce, sliced carrots, onion, cabbbage, salt, oregano. Add meatballs.

3. Cook on low for 4-6 hours until meatballs are cooked through.

Number of Servings: 6

Recipe submitted by SparkPeople user YASMINDURAN.

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Member Ratings For This Recipe

  • Nice base recipe. I added a can of salsa roja as well as a few diced chiles to add some heat. In future, I'll also add corn and black beans and perhaps some small pasta for a Mexican style minestrone. - 10/12/08

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