LOW SODIUM CALDO DE ALBONDIGAS
Make and share this Low Sodium Caldo De Albondigas recipe from Food.com.
Provided by wnddrrwmnn
Categories Clear Soup
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice celery and carrots. Chop cilantro leaves. Mince 1/2 C of yellow onions.
- Combine the first six ingredients in a soup pot and simmer for 10 minutes.
- Mix remaining ingredients together and form into small balls.
- Bring soup to a boil and carefully place meatballs into soup.
- Cover and reduce heat and simmer for 30 minutes.
Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 2.1, Cholesterol 52.2, Sodium 309.6, Carbohydrate 14.4, Fiber 2.2, Sugar 4.3, Protein 22.7
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
SOPA DE ALBONDIGAS
This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .
Provided by CCLady
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
- Stir in water, broth and tomato paste.
- Bring to a boil; add potatoes and carrots.
- Simmer 5 minutes.
- Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
- Add ground beef and rice and mix well.
- Form into 1-inch meatballs.
- Add, a few at a time, to the simmering soup.
- When all meatballs are added, bring soup back to boiling.
- Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
CALDO DE ALBONDIGAS
A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.
Provided by PaulaG
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, warm the oil and saute onions over medium low heat.
- Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
- Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
- Cut the tortillas into fine silvers and mince.
- In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
- Shape into tiny meatballs and drop into the pot of soup.
- Continue to cook on medium low until meatballs float to the top.
- Serve in individual bowls garnished with fresh cilantro.
Nutrition Facts : Calories 248.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 80.1, Sodium 670.1, Carbohydrate 15.9, Fiber 2.9, Sugar 5.5, Protein 20.5
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