Albondigas recipe

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Ingredients

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 ½ cups salsa, medium or hot
2 beef bouillon cubes
1 ½ pounds ground beef
⅓ cup seasoned dry bread crumbs
⅓ cup milk
1 tablespoon chopped fresh cilantro

Nutrition Info

325.5 calories
carbohydrate: 20.4 g
cholesterol: 71.5 mg
fat: 17.1 g
fiber: 3.5 g
protein: 22.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 899.8 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

  2. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

  3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Recipe Yield

6 servings

Recipe Note

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.

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