Mexican Appetizers Albondigas Meatball Soup Recipe Pt 2
1 see part 1 >>> Mexican Appetizers Albondigas Meatball Soup Recipe Pt 1
Instructions
simmer (Medium, to medium low); cook meat 35 minutes. Add carrots and
celery; cook 5 mins. Add zucchini cook 4 to 5 mins. Add cilantro and cook
about 2 mins. Serve.
DESCRIPTION: Zucchini is one of our favorites. Here they are teamed with a
the bright-red tomato sauce that clings to light and fluffy meatballs.
Pepper-scale is mild to moderate. Time? Half day in the slow cooker or an
hour on the stove top.
Serves 2 to 4
19.5% CFF (352 cals and 8.4g fat) not counting the optional Tostitos.
>From: PATh <phannema@wizard.ucr.edu>
Per serving: 287
Calories (kcal); 8g
Total Fat; (22% calories from fat);14g
Protein; 50g
Carbohydrate; 0mg
Cholesterol; 488mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Hanneman, Riverside, CA in Soup Scoop (mcf)
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Hanneman, Riverside, CA in Soup Scoop (mcf)
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