Mexican

Albondiga Soup (no egg) is for Lunch.

Albondiga Soup (no egg) takes 10 minutes to prepare.

Albondiga Soup (no egg) takes 40 minutes to cook.

Albondiga Soup (no egg) makes 16 servings.

The ingredients for Albondiga Soup (no egg) are:

1 lb of extra lean ground beef
1 finely chopped tomato (1/4 separated)
1/2 finely chopped onion (1/4 separated)
Salt to taste
Mrs. Dash Garlic & Herb Seasoning to taste
2 potatoes (diced)
16 chopped baby carrots
2 zuchinni (half-moon sliced)
1 can of El Pato Tomato Sauce (7.75 oz yellow can)

Here is how you make Albondiga Soup (no egg):

Fill half of a soup pot with water and bring to a boil while preparing other ingredients. Albondigas (Meatballs):Mix lean ground beef w/ 1/4 finely chopped onion, 3/4 finely chopped tomato, 1/4 C rice (washed, raw), 2 tsp of Thyme, 1 tsp of Salt, 1 tsp of Mrs. Dash Garlic & Herb Seasoning and form into golf ball sized meatballs. Place Albondigas into boiling water. Cook on medium heat. When Albondigas float to the top, add 2 diced potatoes, 2 zuchinni (half-moon sliced), 1/4 finely chopped onion and 1/4 of finely chopped tomato to soup. Add 1 can (7.75 oz) of "El Pato" tomato sauce. Cook until potatoes & carrots are soft. If needed, add more more salt/Mrs Dash to taste. Also, fresh lemon juice can be added.Serving Size:?make 16 1-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user CHANGEISNOW1.

The nutritional information for Albondiga Soup (no egg) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 99.9

• Total Fat: 5.0 g
• Cholesterol: 19.8 mg
• Sodium: 250.1 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.0 g
• Protein: 6.1 g

Albondiga Soup (no egg) is Mexican cuisine.