Albondigas Soup I

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Most Helpful Positive Review

Nov 06, 2007

Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs everytime!

—opal~/~dragonfly (dana)

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Most Helpful Critical Review

Oct 05, 2010

Not very good, and a little disappointed

—rands411

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198 Ratings

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Oct 16, 2006

The secret of this soup is GREEN CHILE SALSA which was in the original recipe I used in 2002 from this site. This has been rewriten and changed to just salsa. Be sure to use the green salsa. It makes this soup. (My original review follows) --- This wonderful soup was good to the last drop. I served it to 9 people the first time I made it and everyone asked for the recipe. Will make this again real soon!

—ADLEVINE

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Oct 31, 2003

There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe, I used the term to mean salsa made with green chilis like Anaheims or jalapenos, not red chilis. I use Pace salsa, mild or medium, or a similar brand. Hope this helps, Kathy

—DesertBorn54

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Jan 21, 2004

Wow! This soup is fantastic! My husband's family is from Mexico and I didn't think I'd ever find a recipe that was as good as his mom's. But this is it! He was skeptical when he saw me tossing in bottled green salsa and cornmeal, but when he tasted it, he couldn't believe it! I used low-sodium beef broth. For veggies, I added in 1 cup each of diced celery and carrots. I also added some cilantro and made it slightly spicy with a medium-hot green salsa. I cooked it for only 40 minutes after adding in the meatballs. Any longer would have made the vegetables and rice too mushy. It heats up well the next day, too. YUM!!!

—LAGIRL

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Sep 27, 2003

This is a great and simple soup to make. The only place I would really stray would be the rice. The original recipe calls for uncooked rice to be added to the soup. If you do this, the starches in the rice will thicken the soup base. Instead, take a 1/2 - full cup of cooked rice and add that to your meatball mixture. This adds a nice texture to your meatballs!

—DWIGHTO

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Nov 01, 2003

This is the BEST recipe for albondigas that I have found. Using medium salsa, I think, gives it just the right kick. It makes a huge pot though, so be ready for leftovers! I also used half chicken broth, and half beef broth with excellent results, as well as adding fresh chopped cilantro, and a little extra (cooked) rice. FANTASTIC!!!

—My4NonBlondes

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Oct 24, 2003

We love this soup! I've probably made it 10 times. I add a whole pound of 96% lean pork sausage in addition to a pound of ground beef, carrots, celery and rotel tomatoes. We love cilantro so I use that instead of basil and mix a few tablespoons into the meat mixture. It's a little salty but oh so good!

—MEA53

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Nutrition

Calories
353 kcal
18%

Carbohydrates
23.7 g
8%

Cholesterol
79 mg
26%

Fat
19.3 g
30%

Fiber
2.6 g
10%

Protein
19.2 g
38%

Sodium
1594 mg
64%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Albondigas Soup I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 353
Calories from Fat: 174

% Daily Value *
Total Fat 19.3g 30 %
Saturated Fat 7.5g 37 %
Cholesterol 79mg 26 %
Sodium 1594mg 64 %
Potassium 653mg 18 %
Total Carbohydrates 23.7g 8 %
Dietary Fiber 2.6g 10 %
Protein 19.2g 38 %
** Sugars 5g
Vitamin A 21 %
Vitamin C 18 %
Calcium 12 %
Iron 51 %
** Thiamin 24 %
** Niacin 68 %
** Vitamin B6 22 %
** Magnesium 15 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.