MEATBALL SOUP (SOPA DE ALBONDIGAS)
A tasty soup with lots of wonderful vegetables. If you are like me and don't have a spice grinder or a coffee grinder dedicated to spices, put the toasted seeds in a heavy-duty zip bag and crush with a mallet, sift through a sieve and then crush remaining material through sieve with the back of a spoon. I found this recipe in Cooking Light.
Provided by SharleneW
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
- Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
- Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.
Nutrition Facts : Calories 346.4, Fat 15.9, SaturatedFat 5.9, Cholesterol 53.6, Sodium 503.8, Carbohydrate 34, Fiber 4.9, Sugar 6.8, Protein 17.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
