Albondigas Soup Recipe | Activity | Education.com (2024)

FAQs

Why is my albondiga soup so greasy? ›

The most common reason for oily albondigas soup is due to not using lean ground beef for the meatballs. If the meat is fatty then all that fat is going to escape into the broth. So I always suggest using lean ground beef that has less than 15% fat, ground turkey, or ground chicken.

Albondigas require both eggs and rice to bind the ingredients together. If you don' have enough of either ingredient compared to the ratio of meat and liquid, the meatballs can fall apart.

A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with ground beef or ground turkey and rice. The meat creates its own additional broth. Carrots, green beans, and peas are also usually added to the soup.

Sopa de albondigas (meatball soup) (1 cup) contains 16g total carbs, 13.7g net carbs, 8.9g fat, 14.5g protein, and 201 calories.

All you need is a stainless steel ladle filled with a few ice cubes! Hold the ice-filled ladle gently over the surface of the soup or stew wherever you see extra grease. The ladle works like a magnet, attracting the oil rising to top of the soup.

Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.

Roll your meatballs in flour

Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

A meat ball dish known as "Mexican Soul Food", it originated in Spain and was taken to Mexico by the conquistadors.

Storage and Reheating

Store leftover Albondigas Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until soup is hot and meatballs are heated through. Freeze in an airtight, freezer-safe container for up to 3 months.

How many calories are in 2 meatballs? ›

Nutrition summary:

There are 170 calories in 2 large Beef Meatballs.

To remove the fat, cool the broth. Then, place the whole stockpot into the refrigerator to chill overnight. The next morning you can easily scrape the fat off the top. If you don't have the time for overnight chilling, you can also remove the layer of fat on top by placing plastic wrap on top.

Our Test Kitchen finds the easiest way to remove the fat from the broth is to chill the broth first. Cover and refrigerate the soup or broth 6 to 8 hours or until the fat solidifies on the surface. Then use a spoon to easily lift off the hardened fat.

This is due to excess fat that swims around on the surface, per NoTime2Cook, and if it's not properly skimmed off, it'll affect the texture, taste, and calorie levels of your stew, per Better Homes & Gardens. Modern Ghana explains a few reasons why stews end up tasting greasy.

Corn-starch slurry is an easy way to thicken soups and sauces quickly. Mix equal parts corn starch and cold water (1 tablespoon is a good starting point) in a bowl until all the corn starch is dissolved and the resultant liquid is consistent. Then pour slowly in soup while storing continuously.