Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Mexican Meatball Soup (Alblondegas)

Submitted by: Admin on 11/13/2003
3142 views
2.84 avg rating
187 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

Celery heart& 4 spears chopped
1 bunch of scallions chopped
2 carrots peeled and chopped
1 zucchini yellow or green
14 1/2 oz diced tomatoesw/green chile
1 bell pepper green or red

1 quart of water
4 boullion cubes or 2 TBS of soup start boullion.
Meatballs:
1 Lb LEAN Hamburger
1 egg
1/2 cup crushed pork rinds

Directions

In a large soup pot Saute celery, onion & bell pepper in a tsp of butter quickly do not let them get past crunchy stage. Add all the remaining ingredients except meatball mixture. Start heat at medium and mix meatball mixture with a small amount of salt and pepper to taste. Drop meatballs into soup mixture they will cook along with soup. Cook for 1 1/2 hours and it is soup!

Additional Information

This soup is perfect for a cold winter day.

Servings

6-10

Calories

6.5

Time to prepare

15-20 Minutes

Difficulty

Easy
 

Comments

 
 
Search