Albondigas

Recipe by Donna Matthews
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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