SAFEWAY CHICKEN TORTILLA SOUP RECIPES

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HOMEMADE ALBONDIGAS SOUP RECIPE | ALLRECIPES



Homemade Albondigas Soup Recipe | Allrecipes image

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     Beef Soup

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 8 cups

Number Of Ingredients 11

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

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, CarbohydrateContent 26 g, CholesterolContent 46.4 mg, FatContent 12.1 g, FiberContent 4.5 g, ProteinContent 15.7 g, SaturatedFatContent 4.7 g, SodiumContent 159.4 mg, SugarContent 4.1 g

SOUTHWESTERN PORK SOUP RECIPE | MYRECIPES



Southwestern Pork Soup Recipe | MyRecipes image

Substitute chicken for pork in this dish, if you prefer. Pink beans are similar to pinto beans, but smaller; if you can't find pink beans, substitute pintos. Add cheddar corn bread and orange slices to round out the meal.

Provided by Robin Vitetta Miller

Yield 4 servings (serving size: about 1 3/4 cups soup and 1/4 cup avocado)

Number Of Ingredients 15

Cooking spray
1 cup prechopped onion
⅔ cup prechopped green bell pepper
1 tablespoon bottled minced garlic
1 jalapeño pepper, seeded and minced
1 pound pork tenderloin, trimmed and cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 (15-ounce) can pink beans, rinsed and drained
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 cup diced avocado

Steps:

  • Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.

Nutrition Facts : Calories 310 calories, CarbohydrateContent 24.5 g, CholesterolContent 74 mg, FatContent 10.5 g, FiberContent 8.3 g, ProteinContent 30.6 g, SaturatedFatContent 2.4 g, SodiumContent 911 mg

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