*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this last night using ground turkey and made the meatballs smaller. two pounds of meat makes lots of balls!! I also added two potatoes diced pretty small and square, because I feed so many people it seemed a good way to stretch it out. My family loved this soup. I also had garnishes of tomato, green onion, avacado, cheese and diced jalapeno. A half a leftover bag of tortilla chips[kinda broken] and extra cilantro completed our meal.Thanks for the great recipe.
Holy cow! Spicy, full of flavor, very satisfying and great for a cold winter night. I made 3 changes to mine... a tsp of minced garlic to the soup, 1/2 tsp of crushed pepper to the meat mix as well as 1/2 a minced onion to the meat mix. I've had this dish while living in Mexico and this recipe is way better than what I had. This is a keeper!
This is a great recipe. I used ground turkey instead of the beef and brown rice instead of white to make it a little bit healthier. You will need to add about 20 minutes to the simmer time to cook the brown rice thoroughly. Great hearty meal.
I thought this recipe was great. Easy to make with plenty of fresh ingredients. I have eaten this dish at many restraunts but never attempted to make at home. This recipe had all flavor aspects I was looking for but I did add potatoes.
We love to add chayote squash and whatever veggies we have in the fridge... cabbage broccoli bell pepper for example. A potato is nice too. This is a very versatile recipe Try squeezing lemon into your bowl just before you eat Wow! You might consider using a lower fat ground beef or cook it early without the vegetables and chill-remove fat; reheat and add veggies simmering until done. A favorite at our house!
i used 1/2 chicken broth 1/2 beef because that's what i had. crushed tomatoes and fresh serrano peppers (about 5) instead of the canned ones rice in the soup and not in the meatballs 4 garlic cloves instead of the garlic powder.
I'm kind of on the fence about how to rate this one. The broth is fantastic, but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles, added chopped kale and some dried thyme and parsley. Even though I halved the recipe I still added the entire can of diced tomatoes and a few TBS of tomato paste instead of sauce. I did not change the meatballs except for using the entire egg even though I halved the recipe. They held together fine. Next time I will add black pepper, parmesan, oregano and a LOT more garlic to the meatballs. That should make me happy. I need to get in the habit of frying up a small sample of meatball/meatloaf mix to test for seasoning before completing a recipe. I had used 85/15 ground beef and that resulted in pretty oily broth. I'll use a much leaner ground meat next time. Also, I don't understand why the meatballs need to be completely cooked through all on their own in the broth before adding the veggies. Maybe it gives the meatballs more time to acquire the broth flavors?
The taste of this soup is phenomenal- next time I will use a lower fat ground beef (maybe ground chicken?) as there was a lot of fat floating on the top of the broth. Also I think I will also use 1/2 cup bread crumbs as some of the meatballs broke apart as they cooked. I will make this again-maybe add some sliced zucchini or baby spinach at the end to up the veggies.
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