JUST A QUICK NOTE THAT I DID NOT MAKE THE ALBONDIGAS YOU SEE IN THIS POST. THE COOK AND THE PHOTO TAKER ARE LISTED ALONGSIDE THE PHOTO. I DON'T WANT TO TAKE CREDIT FOR SOMEONE ELSE'S CREATION SO I WAS SURE TO INCLUDE THEIR NAMES.I make my own Albondigas, always have and always will. Now that I am back to using my Weight by Date Pro, I had to come up with the nutrients for albondigas since they didn't have that food in the database. I really am surprised by the nutrients that albondigas provides but also surprised by the calories and calories from fat. I thought I'd share this with you. I copied this recipe from Allrecipes and I pretty much make it the same way except that I use beef broth instead of water. These are not my albondigas, but are from the recipe that was on Allrecipes. The authors name is provided. I also had to find the nutrients and calories for homemade flour tortillas and was surprised that one flour tortilla is 167 calories and that the calories from fat are 57. I guess that's a problem when one makes homemade tortillas. I'm planning on getting a bike and adding bicycle riding to my exercise regimen. Have a great Thursday and be well and nice and full. Hee/Haw....Viva la Tortilla! and the albondigas!
Albondigas SUBMITTED BY: Belen PHOTO BY: SunFlower "This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all."
RECIPE RATING:
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PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
.SERVINGS (Help)
Servings
US METRIC
.INGREDIENTS (Nutrition)
1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 1/2 cups salsa, medium or hot
2 beef bouillon cubes
1 1/2 pounds ground beef
1/3 cup seasoned dry bread crumbs
1/3 cup milk
chopped fresh cilantro (optional)
.DIRECTIONS
1.In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
2.Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
3.Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
AlbondigasSUBMITTED BY: Belen
DETAILED NUTRITION
Serving Size 1/6 of a recipe
Servings Per Recipe 6
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Amount Per Serving
Calories 327
Calories from Fat 153
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% Daily Value *
Total Fat 17g 26 %
Saturated Fat 6.6g 33 %
Cholesterol 72mg 24 %
Sodium 839mg 34 %
Potassium 739mg 21 %
Total Carbohydrates 20.8g 7 %
Dietary Fiber 3.4g 13 %
Protein 22.6g 45 %
** Sugars 4.7g
Vitamin A 238 %
Vitamin C 34 %
Calcium 9 %
Iron 33 %
Thiamin 14 %
Niacin 79 %
Vitamin B6 29 %
Magnesium 16 %
Folate 22 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
So there it is for those of you who make Albondigas (yaya and gloria) It's a shocker but I just ate one bowl.