ALBONDIGAS RECIPES

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ALBONDIGAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Albondigas Recipe: How to Make It - Taste of Home image

My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 10 cups.

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1-1/2 cups tomato sauce, divided
8 cups beef broth
1-1/2 pounds lean ground beef (90% lean)
1/3 cup uncooked long grain rice
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 tablespoon 2% milk
1/8 teaspoon ground cumin
1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
10 saltines, crushed
Optional: Tostadas, shredded cabbage and cilantro

Steps:

  • Heat Dutch oven over medium heat; add olive oil. Cook onion, garlic and ½ cup tomato sauce until onion is tender, 3-5 minutes. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, combine ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce, mixing lightly but thoroughly. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

Nutrition Facts : Calories 340 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 1931mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

BEST ALBONDIGAS SOUP RECIPE - FOOD.COM



Best Albondigas Soup Recipe - Food.com image

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 20

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

  • Make the meatballs first: Combine everything and mix thoroughly.
  • Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
  • You should make around 20 to 24 meatballs, set aside.
  • Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  • Bring to boil, and reduce heat and simmer for 10 minutes.
  • Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
  • Return to simmer and cook another 10 minutes.
  • Add zucchini and cook 10 minutes.
  • Season with salt and pepper, to taste.
  • You could top the soup with cooked rice, or just by itself.

Nutrition Facts : Calories 260.8, FatContent 15.8, SaturatedFatContent 5.8, CholesterolContent 66.7, SodiumContent 1106.5, CarbohydrateContent 10.4, FiberContent 1.8, SugarContent 4, ProteinContent 18.7

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