Albondigas

 


Albondigas

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

Directions

Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes.

Mix together beef, bread crumbs, and milk in a bowl.

Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.

Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.

Garnish with sprinkled cilantro.

 

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