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Cheese Stuffed Albondigas in Tomato Chipotle Broth

Cheese Stuffed Albondigas in Tomato Chipotle Broth



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Spanish meatballs stuffed with cream cheese in a tomato chipotle broth.

Ingredients

  • 1/2 Pound Group Beef
  • 1/2 Pound Ground Pork
  • 1 Large White Onion
  • 6 Ounces Cream Cheese
  • 10 Roma Tomatoes
  • 1 Teaspoon Ground Cumin
  • 1 6 ounce Can Salsa de Chipotle (or Chipotles in Adobo Sauce)
  • 1 Egg
  • 3/4 Cups Long Grain White Rice
  • 2 Tablespoons Fresh Mint (dried if unable to find)
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 2 Bay Leaves
  • 2 Cups Chicken or Vegetable Broth (low sodium)
  • 12 6-8 inch Corn or Flour Tortillas for serving
  • Salt and Pepper to Taste

Servings4

Calories Per Serving474

Folate equivalent (total)51µg13%

Riboflavin (B2)0.4mg23.7%


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.


Recipe Summary

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro

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.

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.

Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.