Best Low Sodium Caldo De Albondigas Recipes

Sopa de Albondigas image

Provided by CCLady

Categories Meat

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 (10 1/2 ounce) cans beef broth
1 (6 ounce) can tomato paste
2 medium potatoes, peeled & cubed
2 medium carrots, sliced
1 beaten egg
1/4 cup finely snipped cilantro or 1/4 cup parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb ground beef
1/4 cup long grain rice, uncooked

Steps:

In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
Stir in water, broth and tomato paste.
Bring to a boil; add potatoes and carrots.
Simmer 5 minutes.
Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
Add ground beef and rice and mix well.
Form into 1-inch meatballs.
Add, a few at a time, to the simmering soup.
When all meatballs are added, bring soup back to boiling.
Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

Caldo De Albondigas image

Provided by PaulaG

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

2 large yellow onions, diced
1 -2 tablespoon vegetable oil
1 (14 ounce) can tomatoes
4 -5 green chili peppers, roasted, peeled, seeded and chopped
1 -1 1/2 quart beef stock
1/4 teaspoon cumin
salt
pepper
3 corn tortillas
1 lb lean ground beef
1 egg, beaten
2 garlic cloves, minced
fresh cilantro (to garnish)

Steps:

In a large pot, warm the oil and saute onions over medium low heat.
Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
Cut the tortillas into fine silvers and mince.
In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
Shape into tiny meatballs and drop into the pot of soup.
Continue to cook on medium low until meatballs float to the top.
Serve in individual bowls garnished with fresh cilantro.

Nutrition Facts : Calories 248.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 80.1, Sodium 670.1, Carbohydrate 15.9, Fiber 2.9, Sugar 5.5, Protein 20.5

Grandma Angie's Sopa De Albondigas image

Provided by Esquiveltribe

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1/2 cup onion, finely chopped
1 garlic clove, finely minced
1/2 cup carrot, finely chopped
2 lbs ground beef
1/4 cup long grain rice, uncooked
1/4 cup mint leaf, finely chopped
1 teaspoon salt
1 teaspoon lemon pepper
1 beaten egg
6 cups water
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 garlic clove, finely minced
1/4 cup mint leaf, finely chopped
2 tablespoons chicken bouillon
1 (15 ounce) can tomato sauce
3 medium yukon gold potatoes, washed & cubed
3 medium carrots, peeled and diced
1 teaspoon salt
2 tablespoons lemon pepper

Steps:

Soup: In a large soup pot cook onion, celery, garlic and mint leaves in olive oil until onion is tender but not brown. Stir in water, bullion, lemon pepper and tomato sauce. Bring to a boil; add potatoes and carrots and simmer.
Meanwhile, in a bowl, combine ground beef, egg, mint leaves, salt, carrot, lemon pepper, and rice and mix well. Form into 1-inch meatballs and place in a separate pot. Cover them with water and bring to a boil. When the rice is puffy in the meatball, then add a few at a time, to the simmering soup. When all meatballs are added, bring soup back to boiling. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
Garnish with Limes.

Nutrition Facts : Calories 473.5, Fat 23.9, SaturatedFat 9.2, Cholesterol 133.8, Sodium 1328.5, Carbohydrate 31.1, Fiber 4.3, Sugar 6.9, Protein 32.8