Vegetarian

albondigas is for Soup.

albondigas takes several minutes to prepare.

albondigas takes several minutes to cook.

albondigas makes 6 servings.

The ingredients for albondigas are:

Meatballs:
2 cans black beans
2 cups cooked brown rice
1/2 onion (finely diced)
2 garlic cloves (finely diced)
1 carrot (finely diced)
1/4 cup mint (minced)
1/4 cup parsley (minced)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup panko crumbs
2 tablespoon olive oil

Soup:
4 teaspoons Better than Bouillon Vegetarian
6 cups water
1/2 onion (diced)
3 stalks celery (sliced)
3 carrots (sliced)
2 can diced tomatoes
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon oregano
1/2 teaspoon pepper
1/2 cup cilantro
1 can green chiles
1 large zucchini (sliced)

Here is how you make albondigas:

Meatballs: 1. Preheat oven to 425 degrees. 2. Mash black beans. 3. Combine all ingredients. 4. Form 1-inch meatballs. 5. Bake for 20 minutes. 6. Turn meatballs and cook for 15 further minutes. Soup: 1. Bring Bouillon and water to boil. 2. Add carrot, onion, celery, tomatoes, cumin, cayenne and oregano to broth. 3. Return to boil, then simmer for 15 minutes. 4. Add zucchini, cilantro and green chiles. 5. Return to boil, then simmer for 20 minutes. 6. Salt and pepper to taste (use salt with caution as bouillon is already quite salty) Note: As with many veggie meatballs, they fall apart a bit easier than traditional meatballs. I like to leave the meatballs separate from the soup until ready to eat. It works best for leftovers Serving Size:?6 servings Number of Servings: 6Recipe submitted by SparkPeople user ERINMTUTTLE.

The nutritional information for albondigas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 322.1

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 901.0 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 14.3 g
• Protein: 13.2 g

albondigas is Mexican cuisine.

The dietary needs meet for albondigas is Vegan