Try this Southwestern Meatball Soup recipe, or contribute your own.
Suggest a better descriptionCan substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8.
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 554 | ||
Calories from Fat: 335 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 105.5mg | 32 % | |
Sodium 1919mg | 66 % | |
Potassium 1362.4mg | 36 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 20.6g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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