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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sopa de Albondigas

Makes: 6 servings
Prep 30 mins Cook 30 mins
Sopa de Albondigas
  • 1  egg or 1 egg white, lightly beaten
  • 3  tablespoons  long grain rice
  • 2  teaspoons  snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1  pound  lean ground beef or ground pork
  • 2 14  ounce can  beef broth
  • 1  cup  water
  • 1/3  cup  tomato paste
  • 2  cups  cubed potatoes (2 medium)
  • 1  cup  thinly sliced carrots (2 medium)
  • 1  medium onion, thinly sliced
  • 1/2  cup  frozen peas

1. For meatballs, in a medium bowl combine egg, uncooked rice, oregano, salt, and pepper. Stir in meat; mix well. Shape meat mixture into 1-inch meatballs.

2. For soup, in a large saucepan combine broth, the water, and tomato paste. Bring to boiling. Add meatballs. Simmer, covered, for 15 to 20 minutes or until meatballs are cooked through and rice is tender.

3. Add potatoes, carrots, and onion to saucepan. Cook, covered, about 15 minutes more or until vegetables are crisp-tender. Stir in peas; heat through.

From the Test KitchenMake-Ahead Directions:
  • Mix and shape the meatballs as directed in Step 1. Arrange on a baking sheet lined with waxed paper. Freeze until firm. Place meatballs in a moisture- and vaporproof plastic freezer bag and freeze for up to 3 months. Thaw in refrigerator before adding to soup.
Nutrition Facts (Sopa de Albondigas)
  • Servings Per Recipe 6,
  • cal. (kcal) 259,
  • Fat, total (g) 9,
  • chol. (mg) 83,
  • sat. fat (g) 3,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 19,
  • sodium (mg) 627,
  • Percent Daily Values are based on a 2,000 calorie diet

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