Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Albondigas Recipe
    Lost? Site Map

    Albondigas

    Albondigas. Photo by tperez77

    1/3 Photos of Albondigas

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Donna Matthews's Note:

    This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For meatballs

    For soup

    Directions:

    1. 1
      Mix together all the ingredients for the meatballs.
    2. 2
      Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
    3. 3
      Form into small meatballs and set aside.
    4. 4
      Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
    5. 5
      In a large pot, combine all soup ingredients except zucchini and cilantro.
    6. 6
      Bring to a boil.
    7. 7
      Add meatballs slowly so stock remains boiling and meatballs do not stick together.
    8. 8
      Lower heat and simmer for 30 minutes, or until your rice is done.
    9. 9
      Add sliced zucchini and cilantro, simmering just until zucchini is tender.
    10. 10
      We like to eat this as a complete meal with a fresh loaf of bread.

    Ratings & Reviews:

    • on April 14, 2012

      45

      I didn't have fresh mint or cilantro so will review it again when I do make it with those ingredients. It took quite a bit of prep for me, but the flavor was very good. I will not add the rice until about 20 minutes before it is done because it got to mushy for me. As I said I will review this again after following the recipe to the letter. Very hearty and certainly a complete meal. Carole in Orlando

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2011

      45

      This was the first albondigas I ever made, but I have eaten plenty. This one I must say came out very good. I added some homemade chorizo to the meatballs for a little added flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2011

      55

      Yummie! I used El Pato tomato sauce instead of regular tomato sauce for a little more spice. Also, I used potatoes instead of zucchini. Very good recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Albondigas

    Serving Size: 1 (488 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 211.6
     
    Calories from Fat 87
    41%
    Total Fat 9.7 g
    14%
    Saturated Fat 3.6 g
    18%
    Cholesterol 61.8 mg
    20%
    Sodium 1555.5 mg
    64%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.4 g
    17%
    Protein 14.4 g
    28%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites