Crockpot Albondigas (Mexican Meatball) Soup
 Soup Recipe){kind=link}
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
Number of Servings: 6
Ingredients
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MEATBALLS:
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
SOUP BASE/BROTH:
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
Directions
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.
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.
Member Ratings For This Recipe
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LADYL1963
