Low Sodium Caldo De Albondigas Recipes

CALDO DE ALBONDIGAS

Caldo De Albondigas image

A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

Provided by PaulaG

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 large yellow onions, diced
1 -2 tablespoon vegetable oil
1 (14 ounce) can tomatoes
4 -5 green chili peppers, roasted, peeled, seeded and chopped
1 -1 1/2 quart beef stock
1/4 teaspoon cumin
salt
pepper
3 corn tortillas
1 lb lean ground beef
1 egg, beaten
2 garlic cloves, minced
fresh cilantro (to garnish)

Steps:

In a large pot, warm the oil and saute onions over medium low heat.
Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
Cut the tortillas into fine silvers and mince.
In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
Shape into tiny meatballs and drop into the pot of soup.
Continue to cook on medium low until meatballs float to the top.
Serve in individual bowls garnished with fresh cilantro.

Nutrition Facts : Calories 248.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 80.1, Sodium 670.1, Carbohydrate 15.9, Fiber 2.9, Sugar 5.5, Protein 20.5

LOW SODIUM CALDO DE ALBONDIGAS

Low Sodium Caldo De Albondigas image

Make and share this Low Sodium Caldo De Albondigas recipe from Food.com.

Provided by wnddrrwmnn

Categories Clear Soup

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts fat-free low-sodium chicken broth
1 diced onion
3 celery ribs
3 raw carrots
1 cup cilantro leaf
1/2 cup mild salsa
1 lb ground turkey
3 tablespoons instant brown rice
1/2 cup yellow onion
1/4 cup cilantro leaf
1/2 teaspoon garlic salt
1/2 teaspoon oregano

Steps:

Slice celery and carrots. Chop cilantro leaves. Mince 1/2 C of yellow onions.
Combine the first six ingredients in a soup pot and simmer for 10 minutes.
Mix remaining ingredients together and form into small balls.
Bring soup to a boil and carefully place meatballs into soup.
Cover and reduce heat and simmer for 30 minutes.

Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 2.1, Cholesterol 52.2, Sodium 309.6, Carbohydrate 14.4, Fiber 2.2, Sugar 4.3, Protein 22.7

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) image

A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.

Provided by gem

Categories Chicken Soup

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

4 Roma tomatoes, quartered
½ onion
3 cloves garlic
1 tablespoon olive oil
2 ½ quarts chicken stock
2 pounds ground chicken breast
3 Roma tomatoes, seeded and finely chopped
½ onion, finely chopped
1 egg
¼ cup basmati rice
1 tablespoon finely chopped mint leaves
¼ teaspoon dried oregano
salt and ground black pepper to taste
2 large zucchini, cubed
2 chayote squash - peeled, cored, and cubed
2 carrots, peeled and cubed
salt to taste

Steps:

Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 17.2 g, Cholesterol 90 mg, Fat 4.9 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 998.2 mg, Sugar 6.2 g

ALBONDIGAS

Albondigas image

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.

Provided by Belen

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 ½ cups salsa, medium or hot
2 beef bouillon cubes
1 ½ pounds ground beef
⅓ cup seasoned dry bread crumbs
⅓ cup milk
1 tablespoon chopped fresh cilantro

Steps:

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g

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