Albóndigas, which means meatballs in Spanish, are found in Sopa de Albondigas, a popular food dish that originated in Mexico. In this recipe, the meatballs are made with rice in them and the broth is usually chicken based. The following vegetables are commonly used in this dish: onion, carrots, potatoes, squashes, chayote and seasonings such as cilantro, mint, salt and garlic.
When mixing the rice and meat together, I’d recommend adding raw eggs so that when the meatballs are dropped into the boiling pot they will stiffen a bit and won’t break apart on you! Though, if you add the eggs, just remember to count in those extra Weight Watchers Points!
If you want to bulk up this dish for the non-dieters, you can follow the tradition of the Mexican Northwest, by accompanying the dish with warm rolled tortillas topped with mayonnaise and salsa. Yum!
1/2 pound ground chuck
1/2 onion – minced
2 cloves garlic – minced
1/4 cup instant rice – uncooked
Salt and pepper — to taste
4 ounces chopped green chilies –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
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
Weight Watchers Points Value = 3 (WW Points)