Grandma Salazar's Albóndigas Soup

Grandma Salazar's Albóndigas Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups chopped onion, divided
  • 2 cups chopped zucchini
  • Cooking spray
  • 4 cups (1 32-ounce carton) fat-free, less-sodium chicken broth
  • 1 cup chopped seeded peeled tomato (about 8 ounces)
  • ½ pound ground sirloin
  • 1 ½ teaspoons dried oregano
  • + 24 more ingredients
    • 2 large egg whites
    • ½ cup minced fresh cilantro, divided
    • ¼ teaspoon freshly ground black pepper
    • ½ pound lean ground pork
    • 2 cups chopped onion, divided
    • Cooking spray
    • 1 cup boiling water
    • 1 garlic clove, minced
    • 1 cup chopped seeded peeled tomato (about 8 ounces)
    • 1 ½ teaspoons dried oregano
    • ¼ teaspoon freshly ground black pepper
    • ½ pound lean ground pork
    • 1 teaspoon ground cumin
    • ½ cup minced fresh cilantro, divided
    • 1 cup chopped carrot
    • 1 teaspoon ground cumin
    • 1 (1-ounce) slice white bread
    • ½ pound ground sirloin
    • ½ cup short-grain rice
    • 1 cup boiling water
    • ¾ teaspoon salt, divided
    • 1 (1-ounce) slice white bread
    • 2 tablespoons chopped fresh mint
    • 1 garlic clove, minced

Pour water over rice, and let stand 20 minutes. Drain. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups....

View full recipe at My Recipes

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