ALBONDIGAS SOUP

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Make and share this Albondigas Soup recipe from Food.com.

Provided by catalinacrawler

Categories     < 60 Mins

Time 50m

Yield 50 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 (4 ounce) cans el pato salsa fresca or 2 (4 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
6 cups chicken broth
3 celery ribs, cut in chunks
1 cup zucchini, chopped
1/2 lb string bean
2 (4 ounce) cans diced green chilies
1 jalapeno
3 bay leaves
2 lbs ground beef
1/2 cup raw white rice
1/4 cup mint leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg

Steps:

  • Heat oil in a heavy saucepan over medium heat.
  • Add onion and minced garlic and sauté until tender, about 5 minutes.
  • Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
  • To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
  • last add the egg, combine well.
  • Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
  • Return soup to a gentle simmer and add meatballs & zucchini.
  • Cover and simmer for ½ hour.
  • Add pinches of oregano and salt and pepper if needed.
  • Garnish with cilantro & lemon juice.

Nutrition Facts : Calories 63.6, Fat 3.6, SaturatedFat 1.2, Cholesterol 16.6, Sodium 190.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 4.5

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