Albondigas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 433.2
- Total Fat: 24.4 g
- Cholesterol: 111.6 mg
- Sodium: 1,295.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.4 g
- Protein: 24.3 g
View full nutritional breakdown of Albondigas calories by ingredient
Introduction
My father always makes this great soup My father always makes this great soupNumber of Servings: 8
Ingredients
-
6 qt water
2 lbs. lean ground beef
1 c. long grain white rice uncooked
1 bunch cilantro leaves, chopped
1 lg egg
1 lg onion, whole
2 clv garlic, peeled
2 lg potato, peeled and cubed 1 1/2"
2 c. tomato sauce
salt to taste
Directions
Makes about 8 servings
Put water into an 8qt stock pot. Bring to a boil.
Combine the rice, ground beef, egg, cilantro and a little bit of salt in a large bowl. Mix until the rice is evenly distributed throughout the meat. When the water is at a full boil, form the ground beef mixture into 1 1/2" to 2" balls. Drop the meatballs into the boiling water, carefully.
Add the whole onion, garlic cloves, potato and tomato sauce. Return to a boil then reduce heat and simmer for about 30 minutes. Check doneness of the meatballs by removing one from the pot and breaking it open. The soup is done when the meatballs and potatoes are cooked, about 30 to 45 minutes.
note: I leave the onion and garlic whole so they are easier to remove before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RENEEVAL.
Put water into an 8qt stock pot. Bring to a boil.
Combine the rice, ground beef, egg, cilantro and a little bit of salt in a large bowl. Mix until the rice is evenly distributed throughout the meat. When the water is at a full boil, form the ground beef mixture into 1 1/2" to 2" balls. Drop the meatballs into the boiling water, carefully.
Add the whole onion, garlic cloves, potato and tomato sauce. Return to a boil then reduce heat and simmer for about 30 minutes. Check doneness of the meatballs by removing one from the pot and breaking it open. The soup is done when the meatballs and potatoes are cooked, about 30 to 45 minutes.
note: I leave the onion and garlic whole so they are easier to remove before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RENEEVAL.