Pressure Cooker Albondigas Soup Recipes

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PRESSURE COOKER ALBONDIGAS SOUP



Pressure Cooker Albondigas Soup image

Make and share this Pressure Cooker Albondigas Soup recipe from Food.com.

Provided by Vicki in AZ

Categories     Mexican

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

1 minced onion
2 cloves minced garlic
1 (8 ounce) can tomato sauce
3 quarts beef stock
2 carrots, diced
3/4 lb ground beef
3/4 lb ground pork
1/3 cup long grain rice
1 egg, slightly beaten
1/4 teaspoon ground cumin
salt and pepper

Steps:

  • Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
  • Add tomato sauce, stock and carrots and bring to boil.
  • Mix meat, rice, egg and spices together and form into small meat balls.
  • Drop meatballs into boiling stock.
  • Seal cooker and bring up to high pressure.
  • Stabilize pressure and cook for 10 minutes.
  • Quick release.
  • Serve with grated pepper jack cheese.

Nutrition Facts : Calories 2422.9, Fat 134.5, SaturatedFat 51.2, Cholesterol 762.9, Sodium 11222.1, Carbohydrate 92.7, Fiber 9.4, Sugar 20.5, Protein 199.9

HOMEMADE ALBONDIGAS SOUP



Homemade Albondigas Soup image

This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!

Provided by Melissa Washington

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

Time 1h30m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

Steps:

  • Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
  • Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
  • Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g

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