Try this Guatemalan Meatball Soup (Albondingas) - James Mcnair recipe, or contribute your own.
Suggest a better descriptionTo make the meatballs, heat the oil in a small skillet over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and saute 1 minute longer.Transfer to a bowl and stir in the remianing ingredients. Working with abut 1 tsp. of the mixture at a time, roll it btween the palms of your hnds to form balls. Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking. In a aucepan, bring 4 cups of the stock to a boil over medium-high heat. Add as many meatballs at a timeas will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes. Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way. Strain and reserve the coking liquid for another use. In a soup pot or large saucepan, combine he remaining 2 qts. stock, carrot, chayote, potatoes, and mint. Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tend, about 25 minutes. Meanwhile, cook the pasta in a lrge pot of boiling water until al dente. Drain and setaside. About 5 minutes before the vegetables are done, dd the meatballs and pasta to heat through. Season to taste with salt and pepper. Ladle into preheat bowls and garnish with herb sprigs. Alternatively, pour into a container and refrigerate, uncovered, until col, ten tightly cover and store up to 3 days. Slowly reheat before garnishing and serving. Serves 6 to 8 as a soup course OR 3 to 4 as a main coure. NOTE: The iloustration shows all the vegetables cut into rounds of equal size - - the same size as the meatballs ad the radiatore. McNair used chayote squash which is a lovely light green color. Recipe by: Soups - James McNair Posted to MC-Recipe Digest by KSBAUM
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Serving Size: 1 Serving (15128g) | ||
Recipe Makes: 1 | ||
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Calories: 2646 | ||
Calories from Fat: 472 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.4g | 70 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 358.9mg | 110 % | |
Sodium 23630mg | 815 % | |
Potassium 25420.8mg | 669 % | |
Total Carbohydrate 263.2g | 77 % | |
Dietary Fiber 22.5g | 90 % | |
Sugars, other 240.6g | ||
Protein 300.1g | 429 % | |
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: 2646
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