Holiday_Express@yahoogroups.com
In a large mixing bowl combine ground beef with garlic powder, salt, crushed peppercorns, 2 tablespoons of onions, masa harina, and 1/8 cup of rice. Mix all ingredients together and roll out about 36-40 1-inch meatballs.
Arrange three tomatoes on a baking sheet. Place your oven rack as close to the broiler as possible. Broil the tomatoes for about 20 minutes until softened, turning over after 10 minutes. If the skin has blackened remove it. In a blender or food processor, puree the tomatoes until smooth. Set aside.
In a large pot boil water, chicken broth, and minced garlic. Lower heat to medium and carefully add meatballs to the liquid. Cook meatballs for about 10-15 minutes or until the meatballs float to the surface and lower heat to simmer.
In a medium skillet saute the remaining onions and diced roma tomatoes in olive oil.
To the pot of broth add the sautéed onions, tomatoes, fresh tomato sauce, remaining rice, potatoes, carrots, celery, coriander, and cilantro.
Cook over medium heat for an additional 30 minutes. Ladle soup with about 5 albondigas per bowl. Garnish with cilantro sprigs, lime wedges, and serve with warn corn tortillas. If you would like your soup spicy add a spoonful of your favorite homemade salsa.
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Serving Size: 1 Recipe (9862g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3742 | ||
Calories from Fat: 2286 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 254g | 339 % | |
Saturated Fat 88.6g | 443 % | |
Monounsaturated Fat 88.8g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 680.4mg | 209 % | |
Sodium 24524.5mg | 846 % | |
Potassium 8432.7mg | 222 % | |
Total Carbohydrate 172.7g | 51 % | |
Dietary Fiber 25.4g | 102 % | |
Sugars, other 147.2g | ||
Protein 198g | 283 % | |
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: 3742
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