Tasty Albondigas Soup Recipe Video

Albondigas are meatballs that are served in different manners in Latin America. Albondigas appear to have been introduced to Spaniards during the Moorish invasion. These, in turn, were introduced to Latin America by the conquistadores. Some countries, like Mexico, make a soup with these meatballs. In Bolivia they are served with a tomato base sauce and rice.

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
TasteMethod
DishMain Ingredient

Ingredients

 Beef mince1⁄2 Pound
 White bread50 Gram (2 slices( approx 25 gram each))
 Milk3 Tablespoon
 Yellow onion1 Tablespoon, grated
 Onion1 Medium, finely chopped
 Parsley2 Tablespoon, finely chopped
 Garlic clove4 Medium, minced
 Chili pepper1 Medium, finely chopped
 Dried oregano1 Teaspoon
 Bell pepper1 Medium, finely chopped
 Tomato4 Medium
 Low sodium chicken stock1 Cup (16 tbs)
 Bay leaf2 Medium
 Olive oil2 Tablespoon
 Flour3 Tablespoon
 Salt1 1⁄2 Teaspoon
 Black pepper powder1 Teaspoon

Nutrition Facts

Serving size

Calories 396 Calories from Fat 218

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 7 g35.1%

Trans Fat 0 g

Cholesterol 41.1 mg

Sodium 869.6 mg36.2%

Total Carbohydrates 32 g10.6%

Dietary Fiber 4.8 g19.1%

Sugars 8.2 g

Protein 16 g31.8%

Vitamin A 39.8% Vitamin C 123.2%

Calcium 13.2% Iron 19.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Break up the bread and place it in a bowl.
2. Drizzle enough milk on it to soak it completely. Disintegrate it with a fork.
3. Place the meat in a bowl.
4. Add the soaked bread, egg, grated onion, 1 tablespoon parsley, 2 garlic cloves and salt and pepper.
5. Mix well and for medium sized meatballs.
6. Roll them in some flour.
7. Heat a large skillet with some olive oil.
8. Add the meatballs, in an individual layer, and fry until browned on all sides.
9. Work in batches if necessary.
10. Place them on a paper towel lined plate to drain off the excess fat. Set the meatballs aside.
11. If necessary, add a little more oil to your pan.
12. Add the chopped onion and cook for about 6 minutes – until softened and starting to brown.
13. Add the garlic, remaining parsley, bell pepper, chili pepper and oregano.
14. Mix well and cook for a couple more minutes.
15. Press each tomato, one at a time, against the largest grating blade of a grating box and grate tomato. You will end up with the whole peel in your hand. Discard it.
16. Add the low sodium chicken stock and add salt and pepper to taste. Mix well.
17. Add the bay leaves.
18. Return the albondigas to the pan. Cook at a simmer for 30 to 45 minutes.

SERVING
19. Discard the bay leaves and serve with rice.

Editors Review

What better way to defrost the winter chill than slurp down a bowl of spicy hot albondigas? Well, if you really relish the idea of chowing down a bowl of light broth with meatballs and vegetables, then there is nothing like this dish. Easy to make and soul-satisfying too, albondigas can be easily made at home. Just stream the video and note down the instructions.
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