Mexican Albondigas Soup
|Ground beef round||1 Pound|
|Chile powder||3⁄4 Teaspoon|
|Onion||1 Small, grated|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Condensed beef consomme||21 Ounce (Two 10.5 Ounce Cans)|
|Water||2 1⁄2 Can (25 oz) (Two Soup Cans)|
|Dry sherry||1⁄4 Cup (4 tbs)|
Mix together ground round, salt, chile powder, onion, bread crumbs, pine nuts and egg.
Shape into tiny meatballs about 1 inch or less in diameter.
Pour consomme, water, and bay leaf into a pan; cover and bring to a boil.
Add meatballs, a few at a time so that boiling is constant.
Reduce heat, cover, and simmer for 30 minutes.
Just before serving, remove the bay leaf and stir in the sherry.
Serving size: Complete recipe
Calories 1909 Calories from Fat 1061
% Daily Value*
Total Fat 123 g188.6%
Saturated Fat 33.6 g168.2%
Trans Fat 0 g
Cholesterol 491.5 mg163.8%
Sodium 7449.7 mg310.4%
Total Carbohydrates 72 g23.9%
Dietary Fiber 8.4 g33.5%
Sugars 17.4 g
Protein 132 g264.2%
Vitamin A 28.8% Vitamin C 20.9%
Calcium 17.7% Iron 90.5%
*Based on a 2000 Calorie diet