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    You are in: Home / Recipes / Caldo De Albondigas Recipe
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    Caldo De Albondigas

    Average Rating:

    3 Total Reviews

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    • on August 05, 2012

      It's Hatch chile season, which only lasts a few weeks, and this was the perfect way to use some. I charred them under the broiler and wrapped in foil until cool enough to handle. The skins peeled off very easily. This batch wasn't very spicy/hot, so I added 2 jalapeno's from the garden. I followed the recipe exactly, and I wouldn't change a thing. The soup was excellent! Made for ZWT 8.

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    • on April 09, 2008

      Made for Photo Tag Spring 08 I Loved this simple tasty soup! It was so simple to prepare and it was hearty, satisfying and delicious.

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    • on October 31, 2006

      This was a nice filling soup. I usually use rice in my albondigas but the tortillas were a change that worked well. The chilis and cumin made a flavorful broth. I used "80% lean ground beef" and would suggest using a leaner beef as the broth became a little greasy after the meatballs cooked in it. We added a squeeze of lime to our bowls and it made a nice dinner for an autumn night.

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    Nutritional Facts for Caldo De Albondigas

    Serving Size: 1 (406 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.1
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 3.9 g
    Cholesterol 80.1 mg
    Sodium 670.0 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 2.8 g
    Sugars 5.5 g
    Protein 20.4 g


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