GRANDMA ANGIE'S SOPA DE ALBONDIGAS
This recipe was my attempt to recreate my Grandmother's soup. It's definitely one my favorite soups with it's combination of Mint & Lemon. This is Mexican comfort food at it's best!
Provided by Esquiveltribe
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
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
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