Albondigas Soup III

Albondigas Soup III

29
OFTHEMOON1 0

"Although I've had many types of Albondigas soup, I've never come across a soup like this. This comes from my Grandmother from Michoacan, Mexico. It's easy to make, and my 10 year old enjoys making the meatballs!"

Ingredients

1 h 50 m {{adjustedServings}} servings 234 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the water into a large pot over high heat and bring to a boil.
  2. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  3. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  4. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
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Reviews

29
  1. 35 Ratings

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Although the instructions are a great starting place, the soup needed: carrots, onion & celery. Also try rolling the meatballs in ground fresh spearmint (yerba buena) before the flour. For spi...

I was looking for an AUTHENTIC recipe for Albondigas, and that is what this is! I did make some minor adjustments to it like how my sister-in-law used to make it, with the exception of putting j...

Rice! You're recipe has rice & that's how I have always had homemade Albongias soup. Your recipe is the only one I found that had rice in the meatballs. I did make a few minor adjustments and a...