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.

Yield: Makes 12 cups; 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 49%
  • Protein: 22g
  • Fat: 17g
  • Saturated fat: 6.6g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Sodium: 339mg
  • Cholesterol: 92mg

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

Preparation

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