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.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 12 cups; 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

315 calories; calories from fat 49%; protein 22g; fat 17g; saturated fat 6.6g; carbohydrates 18g; fiber 2g; sodium 339mg; cholesterol 92mg.
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