Albondigas

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Browse the article Albondigas

Albóndigas Photo
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:
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