Mexican Meatball Soup
In medium bowl combine beef, crumbs, minced onion, water, egg, salt and tsp Tabasco sauce; mix well. Shape into 1" meatballs. Cover; refrigerate. Coarsely chop enough green pepper to yield cup; cut remainder into thin strips for garnish.
In large saucepot heat oil; cook cup chopped green pepper, chopped onion and garlic 3 minutes or until tender. Stir in broth, tomatoes, saffron and remaining tsp Tabasco sauce. Bring to a boil, reduce heat and simmer uncovered 30 minutes; stir occasionally. Add meatballs; simmer cover 20 minutes or longer or until meatballs are cooked. Garnish with green pepper strips.
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Serving Size: 1 Serving (1597g) | ||
Recipe Makes: 6 | ||
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Calories: 715 | ||
Calories from Fat: 401 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 149mg | 46 % | |
Sodium 4911.7mg | 169 % | |
Potassium 1376.1mg | 36 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 27.6g | ||
Protein 45.5g | 65 % | |
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: 715
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