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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Albóndigas
Prep and Cook Time: 30 minutes
Yield: Makes 6 servings
Ingredients:
1
pound ground beef
1/2
small onion, finely chopped
1
egg
1/4
cup dry bread crumbs
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
teaspoon salt
3
cans (about 14 ounces each) chicken broth
1
medium carrot, thinly sliced
1
package (10 ounces) frozen corn or thawed frozen leaf spinach
1/4
cup dry sherry
Preparation:
1.
Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. Place mixture on lightly oiled cutting board; pat evenly into 1-inch-thick square. Cut into 36 squares with sharp knife; shape each square into a ball.
2.
Place meatballs slightly apart in single layer in microwavable container. Cover loosely with waxed paper. Cook on HIGH 3 minutes or until meatballs are just barely pink in center.
3.
Meanwhile, combine broth and carrot in large saucepan. Cover; bring to a boil over high heat. Stir in corn and sherry. Transfer meatballs to broth with slotted spoon. Reduce heat to medium; simmer 3 to 4 minutes or until meatballs are cooked through.
Note
For extra flavor, sprinkle chopped fresh cilantro over hot soup.
Nutritional Information:
| Serving Size: | |
| Sodium | 545 mg |
| Protein | 18 g |
| Fiber | 2 g |
| Carbohydrate | 18 g |
| Cholesterol | 90 mg |
| Total Fat | 12 g |
| Calories from Fat | 42 % |
| Calories | 258 |
Dietary Exchange:
| Meat | 2-1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Mexican
