Albóndigas Recipe

Name: Albóndigas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup:; Olive oil; 3 tablespoons white onion, finely choppped; 1 garlic clove, finely chopped; 1 can chopped tomatoes (14.5 oz.); 1 can tomato sauce (8 oz.); 4 cups chicken, beef, vegetable or seafood stock; 1/2 teaspoon dry oregano; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 carrots peeled and cut into one inch pieces; 2 stalks of celery, chopped; 1 large potato chopped into one inch pieces; 1/2 cup rice; For the albondigas:; 1 egg or two egg whites; 1/4 cup of panko bread crumbs; 2 tablespoons white onion, finely chopped; 2 tablespoons green onion, finely chopped; 1 garlic clove, finley chopped; 1/4 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 2 tablespoons chopped cilantro; 1 can(14.75 oz.) o 2 cans (7.5 oz. each) pink salmon; Olive oil, for frying

Servings: persons

For the soup:
Olive oil
3 tablespoons white onion, finely choppped
1 garlic clove, finely chopped
1 can chopped tomatoes (14.5 oz.)
1 can tomato sauce (8 oz.)
4 cups chicken, beef, vegetable or seafood stock
1/2 teaspoon dry oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 carrots peeled and cut into one inch pieces
2 stalks of celery, chopped
1 large potato chopped into one inch pieces
1/2 cup rice
For the albondigas:
1 egg or two egg whites
1/4 cup of panko bread crumbs
2 tablespoons white onion, finely chopped
2 tablespoons green onion, finely chopped
1 garlic clove, finley chopped
1/4 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1 can(14.75 oz.) o 2 cans (7.5 oz. each) pink salmon
Olive oil, for frying

1
For the soup: Heat some oil in a large pot over medium heat. Add onion and garlic cook for 3 minutes being carefull not to burn. Add chopped tomatoes, tomato sauce, stock, oregano, salt, pepper, carrots, potatoes, and celery and bring to a boil. When the soup has reached a boil, cover and bring down to low heat.
2
Pour some oil into a pan and slightly brown the rice then add to the soup.
3
For the albondigas: Add the liquid from the canned salmon to the soup and place the salmon in a large bowl. Break up the salmon into very small pieces with a fork.
4
In a medium bowl, mix the bread crumbs and the egg until well combined. Add the onions, garlic, salt pepper, cumin and cilantro. Add the salmon and incorprate with the other igredients.
5
Shape the mixture into one inch balls. You should have enough for 12-16 albondigas (meatballs).
6
Pour enough oil into a large pan to cover the bottom. Fry the albondigas until brown all over. Add to the soup.
7
Simmer until the rice is cooked and vegetables are tender. If soup is too thick pour in some additional water or stock.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the soup:, Olive oil, 3 tablespoons white onion, finely choppped, 1 garlic clove, finely chopped, and more.

Yes, Albóndigas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Albóndigas

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