Caldo De Albondigas (Nutritious Mexican Meatballs Soup)

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 25 minutes

配料

2 pounds 96% ground beef

1 egg

3 Tablespoons uncooked white rice

¾ teaspoon ground pepper

1 teaspoon oregano

1 ½ teaspoon kosher salt

2 Tablespoons olive oil (divided)

⅓ cup white rice

2 stalks celery (chopped)

1 small onion (chopped (about 1 cup)

4 large carrots (peeled & chopped)

1 garlic clove (peeled)

12 cups hot water

8 oz. can tomato sauce

2 beef bullion cubes

½ teaspoon ground pepper

1 teaspoon kosher salt

1 teaspoon oregano

½ cup cilantro (chopped)

3 cups fresh green beans (cut in halves)

2 small white potatoes (peeled and sliced)

2 medium zucchinis (sliced)

步骤

To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.

The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.

Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.

Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.

Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.

Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes.

At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes.

The albondigas are all done when it’s soft to cut in half with a fork or spoon.

Serve hot, drizzle with lime juice and hot sauce.

营养

• 每份大小: 4 albondigas
• 卡路里: 398 kcal
• 总脂肪: 11 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 4 g
• 胆固醇: 93 mg
• 钠: 1116 mg
• 总碳水化合物: 34 g
• 膳食纤维: 8 g
• 总糖: 13 g
• 蛋白质: 45 g