Email to Carol Eidenier      

Recipe Categories: Mom2two31064's HOME PAGEAPPETIZERS Beef BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES Chinese COOKIES COOKIESandBROWNIES CROCKPOT DESSERTS DIABETIC EASYSIDEDISHES ETHNIC FRUIT GroundBeef HamandSausage JAMSandJELLIES MEATS MEXICAN PASTA PIZZA PORK POULTRY RICE SALADS SANDWICHES SAUCES SEAFOOD SNACKS SOUPS SOUPSandSTEWS VEGETABLES VEGETARIAN

Albondigas




Source of Recipe


Internet


List of Ingredients




1/2 pound ground chuck
1/2 onion - minced
2 cloves garlic - minced
1/4 cup instant rice - uncooked
1 egg
Salt and pepper -- to taste
4 ounces chopped green chiles --canned, drained
1 carrot - shredded
14 1/2 ounces stewed tomatoes - canned
4 cups hot water
2 cups lowfat beef broth -- or water
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley - or cilantro

Recipe



In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;
48mg Sodium

3 Points