Albóndigas Soup

Albóndigas is the Spanish word for meatballs, and here the meatballs are served in a tomato-based sauce for a hearty main-dish soup.  If making ahead, cool, cover, and chill up to 2 days. Heat to simmering to serve.
Makes 12 cups; 6 servings


+ Add To Shopping List
1 onion (1/2 lb.), chopped
1 carrot (1/4 lb.), peeled and diced
1 can (14 to 15 oz.) chopped tomatoes
6 cups beef broth
1 pound ground lean beef
1/4 cup white rice
1/4 cup all-purpose flour
1 large egg
About 1/4 teaspoon salt
1 cup chopped fresh cilantro


1. In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.

2. Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.

3. Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.

4. Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.

Created date

October 2003

Nutritional Information

Calories 315
Caloriesfromfat 49 %
Protein 22 g
Fat 17 g
Satfat 6.6 g
Carbohydrate 18 g
Fiber 2 g
Sodium 339 mg
Cholesterol 92 mg