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Albóndigas Soup

Yield Makes 12 cups; 6 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.