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    You are in: Home / Recipes / Mexican Meatball Soup (Albondigas) Recipe
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    Mexican Meatball Soup (Albondigas)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Carol in Cabo's Note:

    This is a traditional recipe with a twist. Great for a cool winter evening with some bread.

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In mixing bowl mix pork, flour, eggs, and 1/3 cup chicken broth.
    2. 2
      In a dutch oven or other large pan mix broth, onion, garlic, bay leaf, oregano and chile, Bring to boil then reduce to simmer.
    3. 3
      Shape pork mixture into balls and drop into the simmering broth ( you might need to add flour).
    4. 4
      Simmer uncovered for five to ten minutes.
    5. 5
      Add rice and continue to simmer, about ten minutes.
    6. 6
      Add yams and continue to simmer for about ten minutes or until yams are tender.
    7. 7
      Add spinach, stir and cook for five minutes.
    8. 8
      Serve and enjoy, You may serve with avocado, lime, crackers or tortilla chips. The traditional recipe uses carrots in place of the yams.

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    Ratings & Reviews:

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    Nutritional Facts for Mexican Meatball Soup (Albondigas)

    Serving Size: 1 (696 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 574.7
     
    Calories from Fat 249
    43%
    Total Fat 27.7 g
    42%
    Saturated Fat 10.1 g
    50%
    Cholesterol 143.7 mg
    47%
    Sodium 1442.7 mg
    60%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 5.3 g
    21%
    Sugars 2.9 g
    11%
    Protein 31.7 g
    63%

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