Albondigas Recipe - Allrecipes.com
Albondigas Recipe
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Albondigas
This classic Mexican meatball soup is surprisingly simple to make. See more
  • READY IN 40 mins

Albondigas

Recipe by  

"This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all."

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Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  2. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
  3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2006

This recipe is amazing! Makes for a very hearty meal. After reading some of the other posts I added some garlic powder, paprika and cayenne pepper and used beef cosomme intead of cubes. I also added a can of crushed tomatoes, celery, zucchini and a small handful of rice. Once everything was mixed together and boiling I trasferred it to the oven to stop the rice sticking to the bottom of the pot. Thank you so much for sharing this recipe!

 
Most Helpful Critical Review
Nov 06, 2009

Add rice to meatballs instead of bread crumbs. Add minced onions and cilantro to meatballs . Add 1/2 beef broth and 1/2 water. No milk. No Salsa just lg can of diced tomatoes. Celery sliced very thinly can be added. And cilantro is NOT an option it is necessary in both the meatballs and broth.

 
Oct 23, 2006

Use low sodium beef broth instead of the boullion cubes....Also, throw in any leftover vegies you might have too. Also, we use 1/2 Cup tomato juice (low sodium_and 1/2 Cup water

 
Jun 03, 2006

Good, authentic-tasting recipe. Added some canned corn kernels I had on hand but otherwise followed the instructions to a t: very easy!

 
Oct 23, 2006

WOW! Not sure why everyone wants to make changes. The whole family really enjoyed this recipe. It sounds too 'unspiced' but for what ever reason it came out perfect! I used Hernadez Medium Salsa & Italian Bread Crumbs then salt & peppered each bowl to taste. This stays way up on the list!

 
Mar 23, 2006

Really enjoyed this recipe. I made a few changes: used leeks rather than onion, added cajun spice (paprika, cayenne, black pepper, garlic powder, onion powder, etc), salt and plenty of pepper. I also threw in some zucchini and lentils. Delicious! I made a large pot so my husband took some to work to share with co-workers as did I. I haven't heard what feedback he received yet, but everyone LOVED this soup. I would definitely recommend it. Lovely Mexican soup, though I know the spices I added weren't traditional.

 
Oct 23, 2006

For people on restricted salt diets, use low sodium beef broth instead. The flavor will be great. Use lean meat to reduce the fat content.

 
Feb 11, 2011

This was reeeaaallly good. I followed the recipe but used low sodium beef broth instead of bouillon. I don't understand why so many reviewers want to tweak the meatballs. They are delicious as written. They read like they will be bland, but do not turn out that way at all. Cooking the meatballs in the broth adds so much to the flavor of this soup. Be sure to toss in mucho cilantro when you ladle this up. Wow. So simple and so good!!

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 900 mg
  • 36%

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

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