Albondigas Soup III

Albondigas Soup III
You can never have too many main course recipes, so give Albondigas Soup III a try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 12g of fat, and a total of 274 calories. This recipe serves 8. It will be a hit at your Autumn event. A mixture of salt and pepper, water, garlic salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free diet.

Instructions

1
Pour the water into a large pot over high heat and bring to a boil.
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WaterWater
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PotPot
2
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin.
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Ground Black PepperGround Black Pepper
Garlic SaltGarlic Salt
Ground BeefGround Beef
OreganoOregano
CuminCumin
RiceRice
EggEgg
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BowlBowl
3
Mix well and form into 1 inch meatballs.
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MeatballsMeatballs
4
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
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MeatballsMeatballs
All Purpose FlourAll Purpose Flour
WaterWater
RollRoll
SoupSoup
5
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
PotatoPotato
WaterWater
SoupSoup

Equipment

DifficultyExpert
Ready In1 h, 50 m.
Servings8
Health Score8
Dish TypesSoup
OccasionsFallWinter
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