Albondigas Soup II

Albondigas Soup II

73

"Spicy meat ball soup."

Ingredients

{{adjustedServings}} servings 295 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
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Reviews

73
  1. 85 Ratings

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I discovered this one a while back and it's terrific! I've made it at least 10 times now and what's wonderful about this recipe is that when you follow the directions, and you take that first t...

Great soup! Thanks for the recipe!

I really liked this. The first time I made it as is. The second time I used 1 tsp cumin powder, no seeds, 3 cups chopped cabbage, rather than wedges and added a 1/2 cup frozen corn. It's a very ...