MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)
This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!
Provided by Kristen Stevens
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.
Nutrition Facts : ServingSize 2 ½ cups, Calories 449 kcal, Sugar 3 g, Sodium 2626 mg, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 50 g, Fiber 5 g, Protein 36 g, Cholesterol 117 mg, UnsaturatedFat 8 g
ALBONDIGAS SOUP WITH FROZEN MEATBALLS (+VIDEO)
This Albondigas Soup is a vegetable filled, hearty soup made with precooked frozen meatballs for a quick and easy budget friendly meal for the whole family.
Provided by Christian Guzman
Categories Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Chop and mince all vegetables as directed.
- Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add potatoes, onion, celery, carrots, jalapeño and garlic. Add salt, pepper, cumin and chili powder. Stir frequently until vegetables have begun to soften, about 8-9 miinutes.
- Press the Cancel button on the Instant Pot to reset.
- Add all remaining ingredients. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 5 minutes, then natural release. The entire cook time will be about 25 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 322 kcal, Carbohydrate 26 g, Protein 14 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 1015 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
LITA'S ALBONDIGAS (MEATBALL SOUP)
My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked.
Provided by avinamarie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h28m
Yield 8
Number Of Ingredients 21
Steps:
- Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
- Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
- Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
- Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
- Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
- Squeeze some lemon juice into each bowl. Serve with corn tortillas.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 51.7 g, Cholesterol 89.5 mg, Fat 13.8 g, Fiber 10.1 g, Protein 18.9 g, SaturatedFat 3.7 g, Sodium 2084.8 mg, Sugar 10.6 g
ALBONDIGAS SOUP
Make and share this Albondigas Soup recipe from Food.com.
Provided by Tonkcats
Categories Low Cholesterol
Yield 8-10
Number Of Ingredients 18
Steps:
- Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper.
- (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) Bring to a boil and simmer 20 minutes.
- Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well.
- Form into tiny, bite-size meatballs.
- Add meatballs and rice to broth.
- Simmer, covered, very slowly for 1 to 1 1/2 hours.
- Makes 8 -10 servings
Nutrition Facts : Calories 312.9, Fat 13.2, SaturatedFat 3.5, Cholesterol 77.7, Sodium 2853.1, Carbohydrate 24.6, Fiber 2.9, Sugar 4.8, Protein 25.2
MEATBALLS AND NOODLE SOUP (ALMONDIGAS)
Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.
Provided by Liza Agbanlog
Categories Philippines Meatball Pork Noodle Soup/Stew Dinner Kid-Friendly Small Plates Green Onion/Scallion Garlic
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the pork, green onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.
- Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes.
- Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.
- Garnish with the chopped green onions. Serve hot.
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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.
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