#Albondigas #Soup
The World's most delicious food cake drink
Albondigas Soup
Fixings
For Meatballs
1 lb ground meat additional lean
2 cloves garlic minced
1/2 onion hacked
1/2 container rice long grain, uncooked (I utilized Basmati)
1 egg beaten
1/4 container mint new, slashed
1/4 container parsley new, slashed
1/4 glass oregano crisp, slashed or around 1 tbsp dry oregano
1 tsp cumin ground
1/2 tsp bean stew powder
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
For Albondigas soup
2 tbsp olive oil
1/2 substantial onion slashed
3 cloves garlic minced
1 substantial carrot slashed to your enjoying
2 medium potatoes stripped and cleaved into 1 inch blocks
14.5 oz diced tomatoes (1 can)
3 mugs hamburger juices low sodium
3 mugs water
salt and pepper to taste
1 tbsp lemon squeeze crisply crushed
1/8 tsp cayenne pepper
2 tbsp cilantro crisp, slashed
2 tbsp parsley crisp, slashed
Guidelines
In a bowl include all the meatball fixings together and blend well. Shape into meatballs around 1 inch in measurement. You ought to get around 25 to 30 meatballs, contingent upon how huge you make them. Spot meatballs in ice chest until prepared to add to soup.
Warmth the olive oil in a substantial base 5 qt pot to medium warmth. Include onions and garlic and cook until onion is translucent, being mindful so as not to consume the garlic. Add hacked carrots and potatoes to pot and cook for around 3 to 5 minutes until you get a pleasant caramelization moving.
Include the tomatoes, stock, water and seasonings. Heat to the point of boiling and turn down warmth and let stew for around 5 minutes.
Add meatballs to pot each one in turn, gradually. Utilizing a wooden spoon gradually blend. Spread and let cook over low to medium warmth for an additional 15 minutes or until meatballs are cooked through. Include lemon juice and herbs and taste and change for flavoring.
Nourishment
Calories: 288kcal | Starches: 21g | Protein: 20g | Fat: 13g | Soaked Fat: 4g | Cholesterol: 76mg | Sodium: 596mg | Potassium: 778mg | Fiber: 2g | Sugar: 3g | Nutrient A: 52.9% | Nutrient C: 19.4% | Calcium: 10.1% | Iron: 22.1%
