Albondigas Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 3 cups water
- 3 cloves garlic minced
- salt and pepper to taste
- 1 egg, beaten
- 1/2 onion, chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/4 cup fresh parsley chopped
- 3 cups beef broth
- dash of cayenne pepper
- 1 lb lean ground beef
- 1 tsp ground cumin
- 1/2 tsp chili powder
- juice from 1/2 lemon
- 1/2 cup long grain rice i used basmati
- 1/4 cup fresh mint chopped
- 1/4 cup fresh oregano chopped or about 1 tbsp dry oregano
- 1 large carrot chopped to your liking
- 2 medium potatoes peeled and chopped into 1 inch cubes
- 1 can (14.5 oz) chopped tomatoes
- fresh cilantro or parsley for garnish
- Carbohydrate 16.8935799575518 g
- Cholesterol 80.1591734166667 mg
- Fat 10.2556322794997 g
- Fiber 1.90188887832131 g
- Protein 18.4685745584529 g
- Saturated Fat 3.659188535041 g
- Serving Size 1 1 Serving (300g)
- Sodium 293.929629629846 mg
- Sugar 14.9916910792305 g
- Trans Fat 1.20194930682133 g
- Calories 234 calories
In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 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 broth, water and can of tomatoes 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.
