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Albondigas Soup


Add a new meaning to meatball soup with this dish full of flavor.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


3 quarts beef stock
28 ounces tomatoes
crushed (canned)
7 ounces green chili peppers
canned, drained and diced
1 each onions
1 ½ teaspoon basil
dried, crumbled
1 ½ teaspoon oregano
dried, crumbled
½ teaspoon red hot pepper sauce
or more to taste
½ cup rice
long grained white
1 x meatballs
recipe follows
½ cup cilantro
fresh minced
1 sprigs cilantro
for garnish
1 x salt and black pepper


MEATBALLS: In a large bowl, mix together until well blended 1 pound lean ground beef, ⅓ pound bulk pork sausage, ½ cup cornmenal, ¼ cup milk, 1 egg, 1 small onion, minced, 1 garlic clove, pressed or minced and ½ teaspoon crumbled dried basil leaves.

Shape the mixture into about ¾ inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.

In a 6 to 8 quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper seasoning to taste. Bring to a boil over high heat.

Add rice, cover and simmer 15 minutes. Add meatballs. Cover and simmer until meatballs are not pink in the center (cut to test), 10 to 15 minutes longer.

Stir in the minced cilantro. Laddle into bowls and garnish with cilantro sprigs. Add salt and pepper, to taste.

Makes about 5 quarts, 10 to 12 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 615% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 195mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 22%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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