Albondigas Soup

Albondigas Soup
Makes:
5
to 6 servings
Prep Time:
15
minutes
Total Time:
35
minutes
based on 1 reviews
1
Albondigas Soup is a classical Mexican meatball soup that will soon become your family's favorite. Top with cheese, chopped cilantro or sour cream for added eye appeal.

In this recipe:

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Ingredients:

  • 6 cups water
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 onion, chopped
  • 1 carrot, peeled and diced
  • 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
  • 1 lb. ground beef
  • 1 cup chopped cilantro, divided
  • 1/4 cup long-grain white rice
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/4 teaspoon salt
  • Shredded Manchego or Parmesan cheese

Directions:

COMBINE water, tomatoes with juice, onion, carrot and bouillon in large soup pot. Turn heat to high; cover.

COMBINE beef, 1/2 cup cilantro, rice, flour, egg and salt in medium bowl; mix well. Uncover broth mixture; drop meat in 1 tablespoon portions into hot liquid. Heat soup to boiling; reduce heat to medium-low and cover. Cook for 20 minutes.

STIR remaining 1/2 cup cilantro into soup and ladle into bowls. Top with cheese.


Reviews:

Review This Recipe

DELICIOUS AND EASY

 Star(s)

JOLENE KUEBLER from SIMI VALLEY, CA

This recipe is easy and delicious! I make it with ground turkey because it is heathier.

Read More Reviews

Review This Recipe
  •  Star(s)

    DELICIOUS AND EASY

    JOLENE KUEBLER from SIMI VALLEY, CA

    This recipe is easy and delicious! I make it with ground turkey because it is heathier.

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Albondigas Soup

    Ingredients

    • 6 cups water
    • 1 can (14.5 oz.) diced tomatoes, undrained
    • 1 onion, chopped
    • 1 carrot, peeled and diced
    • 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
    • 1 lb. ground beef
    • 1 cup chopped cilantro, divided
    • 1/4 cup long-grain white rice
    • 1/4 cup all-purpose flour
    • 1 large egg
    • 1/4 teaspoon salt
    • Shredded Manchego or Parmesan cheese

     

    Directions

    COMBINE water, tomatoes with juice, onion, carrot and bouillon in large soup pot. Turn heat to high; cover.

    COMBINE beef, 1/2 cup cilantro, rice, flour, egg and salt in medium bowl; mix well. Uncover broth mixture; drop meat in 1 tablespoon portions into hot liquid. Heat soup to boiling; reduce heat to medium-low and cover. Cook for 20 minutes.

    STIR remaining 1/2 cup cilantro into soup and ladle into bowls. Top with cheese.

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