Sopa de Albóndigas
Meatballs of ground meat, breadcrumbs and egg lowered into simmering broth, with potato and pasta cooked around them. Forty minutes, four bowls.
Servings: 4
Calories: 876kcal
Ingredients
- 1 lb ground meat beef, pork, or a mix
- 6 cups beef broth or water
- 2 whisked eggs
- ½ cup breadcrumbs
- Finely chopped green onions
- 2 garlic cloves
- 8.8 oz. pasta of your choice 250 g; use less for a soup rather than a stew
- 6 potatoes diced
- Chopped cilantro to taste
- Salt and pepper to taste
Instructions
- Crush the garlic cloves with a pinch of salt, or chop them finely.
- In a bowl, mix the ground meat with the breadcrumbs. If you have none, a little wheat flour does the same job.
- Add the whisked eggs, the garlic, salt and pepper to taste, and mix well.
- Roll the mixture into small meatballs.
- Put the broth or water in a pot over medium-high heat.
- After 5 minutes, when it is simmering, lower the meatballs in one by one and leave them two minutes without stirring so they set. Then add the potatoes and the pasta.
- After 15 minutes, add the finely chopped onion and the cilantro. Give it another minute or two and it is ready. Serve hot.
Notes
- Meatballs dropped into water that is not yet simmering fall apart, and stirred in the first two minutes they do the same. Wait for the bubbles, lower them in, and leave them alone.
- You can add carrot as well, if you like it.
- Eight and a half ounces of pasta with six potatoes in six cups of broth makes a very thick soup, closer to a stew. Use half the pasta if you want something you can drink from a spoon.
Nutrition
Calories: 876kcal | Carbohydrates: 113g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1471mg | Potassium: 2582mg | Fiber: 10g | Sugar: 5g | Vitamin A: 162IU | Vitamin C: 64mg | Calcium: 114mg | Iron: 7mg