ALBONDIGAS RECIPE RECIPES
ALBONDIGAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 cups.
Number Of Ingredients 15
Steps:
- Heat Dutch oven over medium heat; add olive oil. Cook onion, garlic and ½ cup tomato sauce until onion is tender, 3-5 minutes. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, combine ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce, mixing lightly but thoroughly. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts : Calories 340 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 1931mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 29g protein.
BEST ALBONDIGAS SOUP RECIPE - FOOD.COM
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.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
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.
Nutrition Facts : Calories 260.8, FatContent 15.8, SaturatedFatContent 5.8, CholesterolContent 66.7, SodiumContent 1106.5, CarbohydrateContent 10.4, FiberContent 1.8, SugarContent 4, ProteinContent 18.7
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Reviews 4
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Reviews 4
Total Time 2 hours
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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.
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