Grandma Salazar's Albóndigas Soup
Grandma Salazar's Albóndigas Soup might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 14g of protein, 11g of fat, and a total of 235 calories. If you have tomato, carrot, less-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Pour water over rice, and let stand 20 minutes.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray.
Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
Add 10 meatballs, and cook 6 minutes, browning on all sides.
Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray.
Add remaining 1 1/2 cups onion, carrot, and garlic to pan; saut 5 minutes or until vegetables are tender.
Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil.
Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.
Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes.
Garnish with remaining 1/4 cup cilantro.