Albondigas Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271.8
- Total Fat: 18.3 g
- Cholesterol: 108.7 mg
- Sodium: 1,213.0 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.4 g
- Protein: 17.1 g
View full nutritional breakdown of Albondigas Soup calories by ingredient
Introduction
Mexican meatball soup. Mild and tasty mexican soup. for gluten free omit the grated slice of bread and add an additional 1/4 cup cooked rice. Mexican meatball soup. Mild and tasty mexican soup. for gluten free omit the grated slice of bread and add an additional 1/4 cup cooked rice.Number of Servings: 6
Ingredients
-
1 tbsp Extra Virgin Olive Oil
.125 cup, chopped Onions, raw
1 clove Garlic
4 cup (8 fl oz) Water, tap
2 cups Tomato Sauce
2 serving Beef Bouillon Cube - Wyler's - 1 cube (by DOUGZ69)
16 oz 80/20 ground beef chuck
.25 cup White Rice, long grain, cooked
1 slice Bread, white (white bread)
2 large Egg, fresh, whole, raw
1 tsp Salt
1 dash Pepper, black
chopped Parsley for garnish
Tips
can be gluten free
Directions
for broth: heat oil in saucepan and saute onion until translucent and tender. Add minced garlic clove and cook a few minutes more. Add 4 cups water and 1 can, 15-16oz tomato sauce and the bouillon cubes and bring to a boil, reduce heat to simmer while making meat balls.
for meat balls: mix 1 lb ground chuck, 1 slice white bread grated into soft bread crumbs, 1/4 cup cooked rice, 2 raw eggs, 1 tsp salt and a dash of black pepper or to taste. mix lightly but well until evenly distributed and shape into 1" meatballs, I use a small ice cream scoop to measure. When all the meat balls are made, bring the temperature of the broth up to a very low boil. Drop the balls one by one into the broth, careful to not break the meatballs, and allow them to cook in the simmering broth for 25 minutes. Serve with a bowl of rice.
Serving Size: makes 4-6 dinner servings
for meat balls: mix 1 lb ground chuck, 1 slice white bread grated into soft bread crumbs, 1/4 cup cooked rice, 2 raw eggs, 1 tsp salt and a dash of black pepper or to taste. mix lightly but well until evenly distributed and shape into 1" meatballs, I use a small ice cream scoop to measure. When all the meat balls are made, bring the temperature of the broth up to a very low boil. Drop the balls one by one into the broth, careful to not break the meatballs, and allow them to cook in the simmering broth for 25 minutes. Serve with a bowl of rice.
Serving Size: makes 4-6 dinner servings