Search
by Ingredient

Sopa De Albondigas

StarStarStarStarStar

Submitted by junjock

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

Meatballs
1 453.6
12 12
X X MINT LEAVES *
6 6
SPRIGS SPRIGS CILANTRO
chopped, include stems and leaves
2 3E+1
TABLESPOONS ML ONIONS
chopped
2 3E+1
TABLESPOONS ML TOMATOES
fresh, chopped
½ 2.5
TEASPOON ML SALT
or to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
Vegetables, broth and pasta
4 946
CUPS ML BEEF STOCK
with rich flavor
1 1
EACH EACH CHAYOTES
julienne cut *
1 237
CUP ML CARROTS
julienne cut
¼ 59
CUP ML LEEKS
white part only, sliced
½ 118
CUP ML CABBAGE
shredded
½ 118
CUP ML PASTA
shells or macaroni *

Directions

Note: Chayote is also called Mirlaton or Huisquil, and is a type of squash.

Make the meatballs: Mix all ingredients and shape into ¾ inch meatballs.

Bring the broth to a low simmer and add the vegatables.

Add the meatballs and top them with the paste.

Cover and simmer over low heat for 30 minutes.

Serve hot in bowls, with tortillas.

Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 220 35% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 603mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 49g
Vitamin A 118% Vitamin C 21%
Calcium 10% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

    Email this recipe