Yield:
6 – 8 Servings
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Category
Lunch + Dinner
Calories:
228
Carbs:
26.6
Fat:
4.7
Fiber:
2.4
Protein:
19.9
WW Points:
4
ingredients
for the meatballs:
1 pound extra lean ground beef
¼ cup white rice
¼ cup parsley, finely chopped
3 garlic cloves, finely chopped
¼ of a medium onion, finely chopped
1 egg
½ cup panko
salt and pepper to taste
for the soup:
2.5 – 3 quarts beef broth
3 medium potatoes, peeled (or not), cut into bite sized chunks
3 medium carrots, peeled (or not), cut into bite sized chunks
½ brown onion, cut into bite sized chunks
2 cloves garlic, finely chopped
directions
for the meatballs:
Step 1:
Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside.
Check my “must haves” page for the perfect size scoop!
Step 2:
In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely.
Step 3:
Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately.
Step 4:
Garnish with chopped parsley, chili, and some warm tortillas.