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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 276.0
  • Total Fat: 15.2 g
  • Cholesterol: 58.4 mg
  • Sodium: 422.0 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 16.1 g

View full nutritional breakdown of Albondigas calories by ingredient
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from Simply Recipes from Simply Recipes
Number of Servings: 10


    2 Tbsp olive oil
    1 large onion, chopped
    1 large garlic clove, minced
    3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
    1/2 cup of tomato sauce
    1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
    2 large carrots, peeled and sliced
    1/3 cup of raw white rice
    1 pound ground beef
    1/4 cup of chopped fresh mint leaves
    1/4 cup of chopped parsley
    1 raw egg
    1 1/2 teaspoon salt
    1/4 teaspoon black pepper
    A dash of cayenne (optional)
    1 1/2 cup of frozen or fresh peas
    1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
    Salt and pepper
    1/2 cup chopped fresh cilantro


1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

Serving Size: 10 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user DUKESWALKER.

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