The Weight Watcher Albondigas soup is a delicious recipe. Furthermore, the savory broth with a strong tomato taste and a ton of vegetables. The combination of this recipe is very yummy and it is free from gluten. This dish, titled Soap is a perfect comfort food prepared well.
Ingredients:
- Rice: 1/2 cup.
- Ground beef: 2 pounds.
- Oregano: 2 tsp.
- Parsley: 1/3 cup.
- Garlic cloves: 4.
- Cumin: 1 tsp.
- Eggs: 2.
- Black pepper.
For the soup:
- Diced tomatoes: 15 oz.
- Zucchini: 2.
- Ribs: 2.
- Chicken broth: 8 cup.
- Olive oil: 2 tbsp.
- Oregano: 2.5 tsp.
- Green beans: 1/4 pound.
Instructions:
- The meatball ingredients (ground beef, ginger, and mix all the things.
- Roll the mixture into large meatballs (you ought to get about 14–15), and refrigerate after you’re ready to add them to the soup.
- In the bowl of the soup pot, heat the oil over a high setting.
- Cook the chopped onion for one minute, then add the garlic to it.
- Cook the carrots, celery, and carrots for five minutes.
- Next, add the crops and mix well, adding the turmeric and thyme.
- At last, pour in the chicken stock, cover, lower the heat, and simmer for half the time.
- Add the zucchini and green beans, as well as the cilantro and red chili flakes.
- Cook for about eight to ten minutes, so that the meatballs are cooked through and the zucchini is tender.
- Pour the juice and to adjust the seasoning.
- Garnish with more lime and cilantro, and serve.
In the slow cooker:
- Add the items to the vessel and mix them perfectly, then make the meatballs into it.
- Mix well after adding all other ingredients to the slow cooker.
- Cook the meatballs for a minimum of three to four hours on high or up to six hours on medium heat, covering and lowering them gently into the hot broth.
Nutritional facts:
Cholesterol: 122 mg.
Calories: 336 kcal.
Sugar: 4 g.
Fiber: 3 g.
Carbohydrates: 18 g.
Protein: 31 g.
Trans fat: 0 g