ALBONDIGAS
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas
Provided by Taste of Home
Time 35m
Yield 10 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
ALBONDIGAS SOUP
Make and share this Albondigas Soup recipe from Food.com.
Provided by catalinacrawler
Categories < 60 Mins
Time 50m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a heavy saucepan over medium heat.
- Add onion and minced garlic and sauté until tender, about 5 minutes.
- Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
- To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
- last add the egg, combine well.
- Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
- Return soup to a gentle simmer and add meatballs & zucchini.
- Cover and simmer for ½ hour.
- Add pinches of oregano and salt and pepper if needed.
- Garnish with cilantro & lemon juice.
Nutrition Facts : Calories 63.6, Fat 3.6, SaturatedFat 1.2, Cholesterol 16.6, Sodium 190.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 4.5
BEST ALBONDIGAS SOUP
This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
Provided by RuizA
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Make the meatballs first: Combine everything and mix thoroughly.
- Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
- You should make around 20 to 24 meatballs, set aside.
- Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
- Bring to boil, and reduce heat and simmer for 10 minutes.
- Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
- Return to simmer and cook another 10 minutes.
- Add zucchini and cook 10 minutes.
- Season with salt and pepper, to taste.
- You could top the soup with cooked rice, or just by itself.
ALBONDIGAS SOUP II
Spicy meat ball soup.
Provided by Beatrice Goldiano
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
- Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
- Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
Nutrition Facts : Calories 295 calories, Carbohydrate 18.4 g, Cholesterol 87.8 mg, Fat 17.2 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 6.7 g, Sodium 610.2 mg, Sugar 8.5 g
ALBONDIGAS SOUP III
Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!
Provided by OFTHEMOON1
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the water into a large pot over high heat and bring to a boil.
- Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
- Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
- Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 7 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 498.2 mg, Sugar 0.8 g
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- In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves.
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- Bring 4 cups water to a boil in a Dutch oven. Add rice and ½ teaspoon salt and cook, stirring occasionally for 6 minutes. Take this time to chop your veggies for the soup. Drain rice and rinse thoroughly in cold water (we are parboiling the rice; it will not be completely tender). Set aside.
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and jalapenos and cook 3 minutes. Add carrots, celery, potatoes and all seasonings. Cook for an additional 3 minutes. Add garlic and sauté 30 seconds. Add tomatoes, green chiles and broth.
- Cover pot and bring to a boil. Once boiling, reduce heat to a low simmer and cook, uncovered, for 20-25 minutes while you make the meatballs.
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