Serves: 5
Total Calories: 293
In a large bowl, combine meat, rice, onion and egg. Season with garlic, salt and pepper. Form into one-inch meatballs; set aside. In a large soup pot over medium-high heat, bring water to a boil. Add meatballs and bouillon cubes; reduce heat and simmer for about 20 minutes. Add vegetables; simmer for about 30 more minutes, until vegetables are tender. Stir in cilantro. Season with additional garlic, salt and pepper, if desired.
Tip: Food is a wonderful way to learn about other places and cultures! Set the mood with background music...stop by the local library and pick up some CDs of mariachi or salsa music to enjoy at dinnertime.
This Sopa de Albondigas recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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