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Meatball Soup Recipe - Mexican Albondigas Soup Recipe

  • 55minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped (1/2 cup)

  2. 1 clove garlic, minced

  3. 2 Tablespoons cooking oil

  4. 4 cups water

  5. 2 (10-1/2-ounce) cans condensed beef broth

  6. 1 (6-ounce) can tomato paste

  7. 2 medium potatoes, peeled and cubed (2 cups)

  8. 2 medium carrots, sliced (1 cup)

  9. 1 beaten egg

  10. 1/4 cup snipped cilantro or parsley

  11. 1 teaspoon salt

  12. 1/2 teaspoon dried oregano, crushed

  13. 1/8 teaspoon pepper

  14. 1 pound ground beef

  15. 1/4 cup long grain rice

Instructions Jump to Ingredients ↑

  1. In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

  2. Meanwhile combine egg, cilantro or parsley, salt, oregano , and pepper. Add ground beef and uncooked rice . Mix well. Form mixture into 1-inch meatballs.

  3. Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

  4. Yield: 8 to 10 servings Recipe Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens)

  5. Reprinted with permission.

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