MEXICAN MEATBALL SOUP
Provided by Marcela Valladolid
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
- In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
- Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
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
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
This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.
Provided by Belen
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
- Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
- Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g
AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)
My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.
Provided by cervantesbrandi
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
- Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
- In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
- While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
- Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
- Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
- Serve the soup in bowls garnished with chopped cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3
ALBONDIGAS
Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta. My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.
Provided by Javier De La Hormaza
Categories Spanish Meat Recipes, Tapas Recipes
Yield 6 people
Number Of Ingredients 20
Steps:
- Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
- To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
- Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
- Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.
Provided by Aleya Zenieris
Categories Lunch
Time 1h15m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
- Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
- Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
- Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
- Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
- Season the soup with salt, pepper, and lime juice to taste.
- Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)
Find out how to make these delicious, easy to make, Mexican meatballs, known as "albondigas" in Spanish.
Provided by Charbel Barker
Categories Main Course
Time 55m
Number Of Ingredients 21
Steps:
- Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
- Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
- Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
- Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
- Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
- Add the celery and the cooked meatballs.
- Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
- Accompany with rice, beans, and tortillas.
Nutrition Facts : ServingSize 1 Meatball, Calories 97 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 250 mg, Fiber 1 g
HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
- Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
- Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
SIMPLIFIED TRADITIONAL ALBONDIGAS SOUP
In the back regions of New Mexico and Mexico, albondigas soup was a luxury, enjoyed when you had enough beef. Only a few vegetables were added to pot for flavor. It was mostly meatballs and beef broth. I thank my dear mom in law and her mom for teaching me. Although they are on the other side, I promise to keep the tradition alive.
Provided by STARTERWIFE
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth.
- Mix hamburger with onion, rice, spices, salt, and pepper to taste.
- Make into 1" meat balls.
- Drop into boiling stew, add carrots.
- Cover.
- Simmer 1 hour.
- Serve in bowl with warm corn chips on side. Oh my heaven!
Nutrition Facts : Calories 433.8, Fat 17.9, SaturatedFat 6.8, Cholesterol 101.5, Sodium 1098.4, Carbohydrate 29.8, Fiber 1.4, Sugar 1.8, Protein 35.7
TRADITIONAL ALBONDIGAS SOUP
Steps:
- In Dutch oven sauté onion in oil. Add carrots, celery, and spices. Add broth and bring to boil, lower to simmer.
- In a mixing bowl, mix ground beef with egg, salt, pepper, rice, and bread crumbs. Make small meatballs (about 2").
- Drop meatballs into broth and bring to boil, cook about 15 minutes. Let simmer for a couple hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CALDO DE ALBONDIGAS OR MEXICAN MEATBALL SOUP
Steps:
- In a large pot or Dutch oven, warm the olive oil on medium heat.
- Add the finely chopped onion and sprinkle with kosher salt. Saute for about 10 minutes, or until the onions are translucent.
- Add the garlic and sauté for 1 minute, while stirring
- Add the chicken broth, beef broth, tomato sauce and carrots.
- Turn the heat to high to bring to a boil.
- While the soup stock is coming to a boil, make the meatballs.
- In a large bowl, add all the meatball ingredients together and mix well.
- With wet hands, take form the albóndigas into small, bite-size meatballs, with about 1 tsp of the mixture for each.
- Place them on a parchment-lined baking sheet.
- Once the stock has come to a boil, drop the meatballs into the liquid.
- Give the stock a quick stir. Turn down the heat to low, and cover the pot.
- Simmer for 30 minutes.
- When ready to serve, taste and add salt and pepper, as needed. To serve, add some cilantro leaves into the pot or the serving bowls for extra flavor.
Nutrition Facts :
More about "traditional albondigas soup food"
ALBONDIGAS SOUP - JO COOKS
From jocooks.com
4.6/5 (192)Calories 288 per servingCategory Soup
- In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 25 to 30 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
- Add the tomatoes, broth, water and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
- Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.
EASY MEATBALL SOUP, TRADITIONAL CALDO DE ALBONDIGAS RECIPE
From kindaeasyrecipes.com
Estimated Reading Time 4 mins
ALBONDIGAS (MEXICAN MEATBALL SOUP) | YELLOWBLISSROAD.COM
From yellowblissroad.com
5/5 (8)Total Time 45 minsCategory SoupCalories 320 per serving
- Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.
- Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.
- Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.
CALDO DE ALBóNDIGAS (MEXICAN MEATBALL SOUP) + VIDEO - MUY ...
From muybuenocookbook.com
Ratings 45Calories 354 per servingCategory Main Course
- In a large mixing bowl combine ground beef with garlic powder, salt, crushed peppercorns, 2 tablespoons of onions, masa harina, and 1/8 cup of rice. Mix all ingredients together and roll out about 36-40 1-inch meatballs.
- Arrange three tomatoes on a baking sheet. Place your oven rack as close to the broiler as possible. Broil the tomatoes for about 20 minutes until softened, turning over after 10 minutes. If the skin has blackened remove it.
- In a large pot boil water, chicken broth, and minced garlic. Lower heat to medium and carefully add meatballs to the liquid. Cook meatballs for about 10-15 minutes or until the meatballs float to the surface and lower heat to simmer.
ALBONDIGAS - TRADITIONAL SPANISH MEATBALLS - COMFORTABLE FOOD
From comfortablefood.com
Cuisine SpainTotal Time 30 minsCategory AppetizerCalories 422 per serving
- Put the meat in a large bowl and add the garlic, parsley, nutmeg, 1 tsp salt, pepper, breadcrumbs and parmesan cheese. Mix this together until combined.
- Wipe out the frying pan that you used for the meatballs, then return it to heat and add the remaining 2 Tbsp of olive oil.
MEXICAN ALBONDIGAS "MEATBALL" SOUP - WHOLE KITCHEN SINK
From wholekitchensink.com
5/5 (4)Total Time 35 minsServings 4Calories 590 per serving
GRANDMA'S FAMOUS ALBONDIGAS SOUP (+VIDEO) | LIL' LUNA
From lilluna.com
4.9/5 (54)Calories 273 per servingCategory Soup
- Meatballs: Combine all ingredients together thoroughly. Form 20-24 tight meatballs by rolling between your palms (we made ours about 1 1/2 inch wide). Brown in a hot pan for a few minutes on each. Set aside.
- In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves.
- Drop meatballs and potatoes in the soup and slightly boil so that meatballs cook quickly. Return to simmer and cook another 20 minutes. Salt and Pepper to taste. Enjoy warm.
TRADITIONAL CUBAN ALBONDIGAS - THE AMERICAN CUBAN TABLE
From theactable.com
Cuisine CubanCategory Main DishServings 6Total Time 1 hr
- Put ground beef in a large mixing bowl. Add bread crumbs, egg and beef broth. Mix thoroughly together using your hands. I use food handling gloves to keep my hands clean.
- Cut onion and bell peppers into a small dice. Smash or mince the garlic. Finely chop the cilantro. Add ingredients to the ground beef mixture. Again mix thoroughly with your hands.
GRANDMA SALAZAR'S ALBóNDIGAS SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Calories 181 per servingServings 8
- Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
ALBONDIGAS SOUP - PINCH AND SWIRL
From pinchandswirl.com
Estimated Reading Time 4 mins
- In a soup pot, heat olive oil over medium heat until hot. Add onion, carrot and celery; cook and stir until onion is translucent. Add cumin, oregano, tomatoes, and water. Bring to boil.
- Meanwhile, make the meatballs. Crack eggs into a medium bowl and add cumin, salt and pepper; combine with a fork or whisk. Stir in rice and cilantro. Add ground beef and chorizo; mix with your hands until combined.
- Scoop out heaping tablespoons of the meatball mixture onto a non-stick or parchment lined baking sheet - into ragged little mounds that are close to the same size. Gently pick up one mound and roll it into a ball. Repeat with remaining mounds.
- While the soup boils, add meatballs steadily, one by one. (See recipe note #2) Once you've added all of the meatballs, wait 1 minute for meatballs to 'set,' then gently stir. Add zucchini and stir gently; keep at a high simmer for 8-10 minutes, until the zucchini is tender and meatballs are cooked through.
ALBONDIGAS SOUP - MEXICAN PLEASE
From mexicanplease.com
3.8/5 (33)Total Time 1 hrCategory SoupCalories 710 per serving
- Start by roasting 4-5 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there's an extended simmer coming up.)
- You'll need 1/2 cup chopped mint for the meatballs. Pull the leaves off of 8-10 mint sprigs. Rinse and finely chop them.
- Add the mint to a large mixing bowl along with 1.5 lb. ground beef, 2 eggs, 1/4 onion (finely chopped), 3 minced garlic cloves, 2 teaspoons salt, freshly cracked black pepper, and 1/2 cup of cooked white rice. Combine well and then use your hands to form meatballs that are approximately 1 inch wide. Keeping your hands wet will help if the mixture is sticky.
- Saute 1.5 roughly chopped onions and 4-5 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.
ALBONDIGAS SOUP (TIPIS, TRICKS, HOW TO MAKE AHEAD, FREEZE ...
From carlsbadcravings.com
Reviews 53Servings 6-8Cuisine MexicanCategory Main Dish
- 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.
- Meatballs: Add egg to a large bowl and whisk. Add 1 cup parboiled rice and all remaining meatball ingredients and mix well. Shape 1 tablespoon-size meatballs and place on a parchment lined baking sheet; about 40-45 meatballs.
MEXICAN ALBONDIGAS SOUP (MEATBALL SOUP) - BOWL ME OVER
From bowl-me-over.com
5/5 (13)Total Time 55 minsCategory Lunch or DinnerCalories 353 per serving
- Mince the onion and garlic. Then add all of the meatball ingredients to a large mixing bowl. Mix together the ingredients until well combined.
- Line a baking sheet with tin foil (makes clean up much easier!) Using a small ice cream scoop, form the meatballs and place on the cookie sheet. You should get about 40 meatballs.
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