Sopa De Albondigas (Aka Meatball Soup) Recipe

Posted by
Rate It!
Sopa De Albondigas (Aka Meatball Soup)
Add your photo!
Ingredients
13
Count
Nutrition
211
Calories
Total time
130
Minutes
Comments Print recipe

Ingredients:

  • 1 small onion
  • 1 small garlic clove
  • 1/4 tsp ground allspice ( found with other spices- can find in reg supermarkets)
  • 3 large eggs
  • 8 cups meat stock, you can use beef flavored bullion cubes as well. use about 2 cups of water for each cube
  • 1/3 cup long grain white rice, rinsed (that's an approx amount. can add more or less depending how much you like rice- but remember it suck)
  • 1 large lemon , maybe a little less, the does have a strong taste in the end if too much is added
  • 1/3 cup of finely chopped fresh parsley
  • 1/3 cup finely snipped fresh chives

Directions:

  1. Place the onion and garlic in the food processor or blender and puree. Note to cooker- I found that when I tried to do this, it didn’t puree very well. Even when I left the onion and garlic in chunks in the meatballs, at the end, you don’t notice.
  2. Put the puree in a mixing bowl with the meat, cinnamon, allspice, salt, pepper, 1 beaten egg and bread crumbs. Mix together by hand and set aside.
  3. In a large pot, bring the meat stock to a boil. Add the rice and reduce the heat to a gentle boil
  4. Have a bowl of cold water to you while you work. Wet your hands and divide the meat mixture into 6 or 8 parts and shape each into a large meatball. Put them into the simmering liquid and partially cover the pot.
  5. Cook 1 1/2 - 1 3/4 hours. NOTE: Doesn’t need to be that long. I cooked it for an hour … a little over an hour and the rice and the meat were cooked. Also another thing- check the soup every once in a while because I found that the liquid evaporates easily and I had to keep adding water so the soup wouldn’t burn.
  6. During the last 15 minutes of cooking, beat the lemon juice with the remaining eggs. Pour one ladle of the stock into the egg/lemon mixture.
  7. Reduce the heat under the soup to the lowest simmer and slowly add the egg/lemon mixture.
  8. Stirring constantly, allow the soup to thicken but make sure the liquid doesn’t come to a boil or the eggs will cook and they will form clumps in the soup.
  9. When the soup is thickened, remove from heat.
  10. And then you serve. enjoy.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.93 Kcal (883 kJ)
Calories from fat 113.37 Kcal
% Daily Value*
Total Fat 12.6g 19%
Cholesterol 139.86mg 47%
Sodium 127.11mg 5%
Potassium 313.16mg 7%
Total Carbs 6.42g 2%
Sugars 1.25g 5%
Dietary Fiber 1.04g 4%
Protein 18.44g 37%
Vitamin C 12.1mg 20%
Iron 2.6mg 14%
Calcium 45.6mg 5%
Amount Per 100 g
Calories 142.17 Kcal (595 kJ)
Calories from fat 76.41 Kcal
% Daily Value*
Total Fat 8.49g 19%
Cholesterol 94.27mg 47%
Sodium 85.67mg 5%
Potassium 211.07mg 7%
Total Carbs 4.33g 2%
Sugars 0.84g 5%
Dietary Fiber 0.7g 4%
Protein 12.43g 37%
Vitamin C 8.1mg 20%
Iron 1.7mg 14%
Calcium 30.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top