Sopa de Albondigas
This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1 teaspoon salt
- 1 clove garlic minced
- 1/2 cup chopped onion
- 1/8 teaspoon pepper
- 4 cups water
- 1 lb ground beef
- 1/2 teaspoon dried oregano crushed
- 2 tablespoons cooking oil
- 1 can tomato paste
- 2 cans beef broth
- 1 beaten egg
- 2 medium carrots sliced
- 2 medium potatoes peeled & cubed
- 1/4 cup finely snipped cilantro or 1/4 cup parsley
- 1/4 cup long grain rice uncooked
- Carbohydrate 19.0414268544783 g
- Cholesterol 61.82035145 mg
- Fat 13.0080657938115 g
- Fiber 2.8209096071911 g
- Protein 15.0727634205024 g
- Saturated Fat 4.12616890041034 g
- Serving Size 1 1 -10 serving(s) (397g)
- Sodium 439.724894968776 mg
- Sugar 16.2205172472872 g
- Trans Fat 1.5484691083363 g
- Calories 252 calories
In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown. Stir in water, broth and tomato paste. Bring to a boil; add potatoes and carrots. Simmer 5 minutes. Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper. Add ground beef and rice and mix well. Form into 1-inch meatballs. Add, a few at a time, to the simmering soup. When all meatballs are added, bring soup back to boiling. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
