Albondigas
Browse the recipe Albondigas
Albóndigas
Prep and Cook Time 30 minutes
YIELD Makes 6 servings
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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:
- 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.
- 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.
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| 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 |