Albondigas Soup I

Albondigas Soup I

155

"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"

Ingredients

2 h 20 m {{adjustedServings}} servings 353 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
  2. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
  3. Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
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Reviews

155
  1. 202 Ratings

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Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs e...

The secret of this soup is GREEN CHILE SALSA which was in the original recipe I used in 2002 from this site. This has been rewriten and changed to just salsa. Be sure to use the green salsa. ...

There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe, I used the term to mean salsa made with green chilis like Anaheims or jalapenos, not red ch...