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Sopa De Albondigas

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Ingredients
  Canned tomatoes 2 Pound (2 Cans, 1 Pound Each / 4 Cups)
  Beef bouillon 2 Cup (32 tbs)
  Chili powder 1 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Boiling water 2 1⁄2 Cup (40 tbs)
  Ground beef 1 Pound
  Lean pork 1⁄2 Pound, ground
  Dry bread slice 1
  Egg 1 , beaten
  Garlic 1 Clove (5 gm), minced
  Crumbled dried mint 1⁄4 Teaspoon
  Ground sage 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Medium, chopped
  Cooking oil 2 Tablespoon
Directions

Force tomatoes through a sieve.
Add bouillon, chili powder, 1 teaspoon salt, and the water.
Bring to boil and boil until about one fourth of the liquid is evaporated.
Combine meats.
Dip bread into cold water, squeeze dry, and add to meat.
Add remaining salt and other ingredients except onion and oil.
Mix lightly but thoroughly.
Brown onion in the oil; discard onion.
Shape meat mixture into 3/4-inch balls and brown in the hot oil.
Add to soup mixture, cover and simmer for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2519 Calories from Fat 1554

% Daily Value*

Total Fat 173 g266.9%

Saturated Fat 55.6 g277.9%

Trans Fat 0 g

Cholesterol 685.7 mg228.6%

Sodium 7428.9 mg309.5%

Total Carbohydrates 106 g35.2%

Dietary Fiber 25 g100%

Sugars 10 g

Protein 155 g310.4%

Vitamin A 180.7% Vitamin C 179.2%

Calcium 53.4% Iron 131.2%

*Based on a 2000 Calorie diet

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Sopa De Albondigas Recipe