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Albondigas

Meal.Mates's picture
Ingredients
  Lamb broth 6 Cup (96 tbs)
  Peeled and chopped ripe tomatoes 3 Cup (48 tbs)
  Minced bell pepper 1⁄4 Cup (4 tbs)
  Celery rib and leaves 1 , chopped
  Onions 2 , sliced
  Whole cloves 6
  Bay leaf 1
  Minced dill 1 Tablespoon (Fresh)
  Garlic 4 Clove (20 gm), minced
  Parsley sprigs 3
  Black peppercorns 12 , lightly crushed
  Salt 1⁄2 Teaspoon
  Zucchini 2 Small, sliced
  Mushrooms 1⁄2 Pound, sliced
  Meatballs 1⁄2 Pound
  Dry sherry 1 Ounce
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Bring broth, tomatoes, vegetables, herbs and seasonings to boil, lower heat and simmer, covered, 2 hours.
Strain.
Bring stock mixture to boil, add zucchini and mushrooms; cook 10 minutes or until zucchini are tender-crisp.
Adjust seasonings, add meat balls, and heat.
Put 1 tablespoon dry sherry in each bowl and ladle in soup.
Top with dollops of sour cream.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
6

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4.369445
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 190 Calories from Fat 66

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 10 mg3.3%

Sodium 1608 mg67%

Total Carbohydrates 20 g6.8%

Dietary Fiber 7.5 g30%

Sugars 7.1 g

Protein 13 g25.3%

Vitamin A 10.3% Vitamin C 39.2%

Calcium 7.6% Iron 14.8%

*Based on a 2000 Calorie diet

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Albondigas Recipe