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Albóndigas Soup

Makes 12 cups; 6 servings

Albóndigas is the Spanish word for meatballs, and here the meatballs are served in a tomato-based sauce for a hearty main-dish soup.  If making ahead, cool, cover, and chill up to 2 days. Heat to simmering to serve.

 1 onion (1/2 lb.), chopped
 1 carrot (1/4 lb.), peeled and diced
 1 can (14 to 15 oz.) chopped tomatoes
 6 cups beef broth
 1 pound ground lean beef
 1/4 cup white rice
 1/4 cup all-purpose flour
 1 large egg
  About 1/4 teaspoon salt
 1 cup chopped fresh cilantro
Step 1

In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.

Step 2

Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.

Step 3

Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.

Step 4

Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.

Nutrition Facts

Servings Makes 12 cups; 6 servings

Amount Per Serving
Calories 315Calories from Fat 49
% Daily Value *
Total Fat 17g27%

Saturated Fat 6.6g33%
Cholesterol 92mg31%
Sodium 339mg15%
Total Carbohydrate 18g6%

Dietary Fiber 2g8%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.