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    Asopao & Congee Recipes

    Albondigas Soup

    Dinner
    Dominican
    ​

    6 servings

    分量

    20 minutes

    調理時間

    50 minutes

    総時間
    料理を始める

    材料

    1 pound ground beef (I use 90% lean)

    1/2 cup cooked white rice

    1 teaspoon minced garlic

    1 egg

    1/4 cup cilantro leaves (chopped)

    1 teaspoon ground cumin

    3/4 teaspoon kosher salt

    1/4 teaspoon pepper

    2 teaspoons olive oil

    1/2 cup onion (diced)

    1 teaspoon minced garlic

    3 carrots (peeled, quartered and sliced)

    1 1/2 cups Russet potatoes (peeled and cut into 1/2 inch pieces)

    6 cups beef broth

    15 ounce can diced tomatoes (do not drain)

    8 ounce can tomato sauce

    1/2 teaspoon ground cumin

    1/2 teaspoon dried oregano

    1 large zucchini (quartered and sliced)

    1/4 cup cilantro leaves (chopped)

    salt and pepper to taste

    手順

    For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.

    Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

    For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.

    Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.

    Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

    Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

    Sprinkle with chopped cilantro, then serve.

    栄養

    サービングサイズ

    -

    カロリー

    269 kcal

    脂肪総量

    10 g

    飽和脂肪

    3 g

    不飽和脂肪

    -

    トランス脂肪

    -

    コレステロール

    76 mg

    ナトリウム

    678 mg

    炭水化物総量

    21 g

    食物繊維

    3 g

    糖質総量

    6 g

    タンパク質

    22 g

    6 servings

    分量

    20 minutes

    調理時間

    50 minutes

    総時間
    料理を始める

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    材料

    1 pound ground beef (I use 90% lean)

    1/2 cup cooked white rice

    1 teaspoon minced garlic

    1 egg

    1/4 cup cilantro leaves (chopped)

    1 teaspoon ground cumin

    3/4 teaspoon kosher salt

    1/4 teaspoon pepper

    2 teaspoons olive oil

    1/2 cup onion (diced)

    1 teaspoon minced garlic

    3 carrots (peeled, quartered and sliced)

    1 1/2 cups Russet potatoes (peeled and cut into 1/2 inch pieces)

    6 cups beef broth

    15 ounce can diced tomatoes (do not drain)

    8 ounce can tomato sauce

    1/2 teaspoon ground cumin

    1/2 teaspoon dried oregano

    1 large zucchini (quartered and sliced)

    1/4 cup cilantro leaves (chopped)

    salt and pepper to taste

    手順

    1

    For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.

    2

    Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

    3

    For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.

    4

    Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.

    5

    Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

    6

    Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

    7

    Sprinkle with chopped cilantro, then serve.