Sausage Albondigas Soup

Sausage Albondigas Soup
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2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Serving Size:
1 1/3 cups each
Yields:
8 cups
Prep:
20 mins
Bake:
15 mins to 20 mins 350°
Cook:
12 mins
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Sausage Albondigas Soup

Ingredients
12
ounces lean ground pork
4
ounces uncooked chorizo sausage, casings removed
1/2
cup cooked brown rice
1/4
cup finely shredded carrot
1/4
cup snipped fresh cilantro
2
1
teaspoon ground cumin
1/4
teaspoon ground black pepper
1
egg, beaten, or 1/4 cup refrigerated or frozen egg product, thawed
1/2
cup chopped onion (1 medium)
2
teaspoons canola oil
2
14 1/2 ounce cans reduced-sodium chicken broth
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
1
teaspoon dried oregano, crushed
1/2
teaspoon ground cumin
2
cups coarsely chopped zucchini
1/4
cup fresh cilantro leaves

Directions

  1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; set pan aside. In a medium bowl combine pork, chorizo, rice, carrot, 1/4 cup snipped cilantro, the garlic, 1 teaspoon cumin, and the pepper; mix well. Add egg; stir to combine. Shape pork mixture into 24 meatballs. Place meatballs on the prepared baking pan. Bake about 15 to 20 minutes or until brown and cooked through (160 degrees F). Using a slotted spoon, transfer meatballs to paper towels.
  2. Meanwhile, in a 4-quart Dutch cook onion in hot oil over medium heat for 5 minutes or until just tender. Add broth, tomatoes, oregano, and 1/2 teaspoon cumin. Bring to boiling. Stir in zucchini; return to a boiling. Cook about 2 minutes or until zucchini is just tender. Remove from heat. Stir in 1/4 cup cilantro leaves and the cooked meatballs. Ladle soup into bowls.

Nutrition Facts

(Sausage Albondigas Soup)
    Per serving:
  • 241 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 81 mg chol.,
  • 635 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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