Albondigas are Spanish-style meatballs that are often served in a tomato sauce, or in this case, soup. This is very flavorful and even better the next day. Cooking the meatballs and vegetables in the soup broth eliminiates the need for extra oil and is a lot of fun for children! - Julie Lopez (Timber Pass)
6 servings, 320 calories/serving
- 1 quart water
- 4 carrots, peeled and sliced
- 2 medium potatoes, peeled and sliced (may substitute cauliflower if desired)
- 1 medium onion, finely diced
- 1 jar salsa, medium or hot (I use Trader Joe’s Garlic Chipotle salsa)
- 2 low sodium beef boullion cubes
- 1 ½ lb lean ground beef
- 1/3 cup seasoned dry bread crumbs
- 1/3 cup milk
- Chopped fresh cilantro
In a large stock pot, bring water, carrots, potatoes, onion, salsa and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, for approximately 10 minutes.
Mix the beef, milk and breadcrumbs together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
Cover and cook 20 minutes or until meatballs and vegetables are done. Garnish with cilantro if desired.
This is the seventh in a series called Timbercrest Healthy Recipe of the Month, part of our effort to become a Healthier Tennessee Neighborhood. To submit a recipe suggestion, Contact Us. Check out the entire collection of Recipes of the Month.