How do you keep albondigas from falling apart?

If you're concerned about your meatballs falling apart, use cooked rice instead. The raw rice expands as it cooks, which can cause the meatballs to fall apart. It doesn't happen all the time, but it has happened to me. Use 12 cup cooked rice instead of 14 cup raw rice.

What is Albondigas Soup Made of?

Tender meatballs made from ground beef, rice, onions, garlic, an egg, cumin, and oregano grace this soup. The broth is made from chicken broth, crushed tomatoes, carrots, potatoes, and zucchini. Carrots and celery are occasionally added, and a jalapeno is occasionally added for heat. Typically, cilantro or lime juice are added at the end.

How do you keep albondigas from falling apart?

Ground beef and rice are used to make the meatballs. I've made it several ways over the years, but my favorite is to use cooked rice and bake the meatballs, which keeps the meatballs from falling apart while cooking in the soup. I used beef broth and a lot of herbs to give the

Flavorful Albondigas Soup Recipe [2022] (Must Try!)

Description

Almondigas is a soup with two main components: meatballs and patola (this is also known as loofa of Chinese okra).

Ingredients

Scale

1 lb ground pork
1 piece patola ridge gourd, sliced
4 ounces misua
1 piece onion minced
6 cloves garlic crushed
3 tablespoons fish sauce
1 piece raw egg
1 piece beef cube
1/8 cup all-purpose flour
1 teaspoon Salt
1/2 teaspoon ground black pepper
5 cups water
3 tablespoons cooking oil

Instructions

Combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour in a large mixing bowl. Mix until all of the ingredients are well combined. Place aside.
Pour oil into a hot cooking pot.
Sauté the garlic and remaining onions in the hot oil.
Cook for a minute after adding the beef cube and fish sauce.
Pour in the water and bring to a boil.
Scoop about a tablespoon of the meat mixture and roll it into a ball shape, then drop it into the boiling water one at a time. Cooking time is 10 minutes.
Cook for 2 to 3 minutes after adding the patola (loofah).
Cook for 1 to 2 minutes while gently stirring in the misua.
Remove from heat and transfer to a serving bowl.
Serve immediately. Please share and enjoy!

Notes

None

Category: Soup
Method: None
Cuisine: Filipino

Nutrition

Serving Size: 6 servings
Calories: 363kcal
Sugar: 1g
Sodium: 1160mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 21g
Fiber: 1g
Protein: 15g
Cholesterol: 82mg

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