Albondegas
Yield
4 servingsPrep
20 minCook
45 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
beef stock
|
*
|
| 8 | ounces |
tomato sauce
|
|
| 2 | cups |
water
|
|
| 4 | each |
potatoes
medium, cut into 1 inch pieces |
|
| 4 | each |
carrots
halved lengthwise, cut into 1 1/2 inch pieces |
|
| 2 | each |
celery stalks
cut into 1 inch pieces |
|
| 2 | each |
scallions, spring or green onions
sliced, garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
beef stock
|
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 473 | ml |
water
|
|
| 4 | each |
potatoes
medium, cut into 1 inch pieces |
|
| 4 | each |
carrots
halved lengthwise, cut into 1 1/2 inch pieces |
|
| 2 | each |
celery stalks
cut into 1 inch pieces |
|
| 2 | each |
scallions, spring or green onions
sliced, garnish |
|
Directions
Combine first 3 ingredients - cover bring to a boil.
Add potatoes and simmer 10 minutes.
Drop in prepared meatballs and carrots.
Cook 10 minutes. Add celery.
Simmer until vegetables are tender 10 to 15 minutes.
Garnish with green onions.
