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Thread: Albondigas

  1. #1
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    Default Albondigas

    1/2 pound ground chuck
    1/2 onion minced
    2 cloves garlic minced
    1/4 cup instant rice uncooked
    1 egg
    Salt and pepper -- to taste
    4 ounces chopped green chiles --canned, drained
    1 carrot shredded
    14 1/2 ounces stewed tomatoes canned
    4 cups hot water
    2 cups lowfat beef broth -- or water
    1 teaspoon dried oregano

    2 tablespoons chopped fresh parsley or cilantro

    In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

    Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;

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