Sopa de Albondigas

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  • Makes: 4 servings
  • Makes: 8 cups
  • Prep: 35 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 30 minutes (high)

Sopa de Albondigas

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Directions

  1. Preheat broiler. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine masa harina, the water, dried cranberries, garlic, oregano, and salt. Add ground pork and ground turkey; mix well. Shape into 1-inch meatballs. Place in the prepared baking pan. Broil 4 to 5 inches from the heat for 5 to 8 minutes or until lightly browned, turning once.
  2. In a 3 1/2- or 4-quart slow cooker combine meatballs, broth, salsa, corn, and tortilla chips. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. If using low-heat setting, turn to high heat setting. Stir in pasta. Cover and cook about 30 minutes more or until pasta is tender. Before serving, stir in 1/4 cup green onions. If desired, garnish each serving with additional green onions.
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Nutrition Facts (Sopa de Albondigas)

  • Per serving:
  • 505 kcal ,
  • 22 g fat
  • (7 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 85 mg chol. ,
  • 1229 mg sodium ,
  • 52 g carb. ,
  • 4 g fiber ,
  • 22 g sugar ,
  • 26 g pro.
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