One Pot Wonder – Albondigas Soup (Mexican Meatball)
1 onion chopped
1 carrot peeled and diced
1 can chopped tomatoes
6 cups beef broth
1 pound lean ground beef (I use ground round)
¼ cup white rice
¼ cup flour or bread crumbs
1 large egg
¼ tsp salt
1 cup chopped cilantro
In a 4 – 5 quart pan, combine onion, carrot, tomatoes and juices, and 5 ½ cups of the broth and ½ cup of water. Bring to boil.
While waiting for broth to boil, combine the remaining ½ cup broth, ground beef, rice, flour, egg, salt and ½ of the cilantro. Mix with your hands to blend well.
Uncover broth and vegetables and drop meat in 1 tablespoon portions in to pan. Bring to boil and reduce heat to gentle simmer. Cover pan and cook 20 minutes. Can be made ahead and kept in refrigerator for 2 days. Heat to simmering to serve.
315 calories per serving, 22 g protein, 17 g fat, 18g car, 339 mg sodium, 92 mg cholesterol.
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