ALASKA SALMON ALBÓNDIGA (MEATBALL SOUP)
Prep Time: 30 Minutes
Cook Time: 33 Minutes
Broth:
1 teaspoon vegetable oil
3 Tablespoons white onion, chopped fine
1 large garlic clove, minced
1 can (14.5 oz.) diced tomatoes in juice
1 can (8 oz.) tomato sauce
2 cans (14.5 oz. each) chicken or beef broth
1 jalape� o pepper, chopped fine
1/2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
2 carrots, peeled and sliced into 1-inch rounds
1 zucchini or summer squash, sliced and quartered
Meatballs:
1 egg or 2 egg whites, beaten
1/2 cup bread crumbs or crushed crackers
2 Tablespoons white onion, chopped fine
2 Tablespoons chopped green onions
1 large garlic clove, minced
1/4 teaspoon salt
1 teaspoon pepper
2 Tablespoons red bell pepper, diced fine
1 teaspoon cumin
1 Tablespoon fresh chopped mint
2 Tablespoons fresh chopped cilantro
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
Broth: Heat oil in large stockpot over medium heat. Add onion and garlic; stir and cook for 3 minutes. Add tomato products, broth, jalape� o, oregano, salt, pepper, carrots and zucchini; bring to a boil. Cover and reduce to a simmer.
Meatballs: Drain salmon reserving liquid; add salmon liquid to simmering broth. Flake salmon in large pieces. In a medium bowl, mix bread crumbs or crackers with egg until blended. Add white and green onions, garlic, salt, pepper, bell pepper, cumin, mint and cilantro. Mix in flaked salmon until incorporated with all ingredients. Form mixture into small balls, approximately 1� -inches each. There should be about 12 - 16 meatballs. Brown meatballs lightly in spray-coated nonstick pan (about 2 - 3 minutes). After the broth has simmered for 10 to 15 minutes, remove carrots and zucchini; hold vegetables at room temperature. Bring stock to a rolling boil. Carefully place a few meatballs at a time into the broth. Return to a boil, then reduce heat to a simmer. Cook the meatballs for 10 minutes and place in individual bowls. Top with reserved vegetables and hot broth. Garnish with cilantro and white cheese, if desired.
Makes 4 Servings.
Nutrients per serving: 307 calories, 10g total fat, 2g saturated fat, 29% calories from fat, 58mg cholesterol, 30g protein, 24g carbohydrate, 5g fiber, 3952mg sodium, 296mg calcium, and 1.8g omega-3 fatty acids.
http://www.alaskase afood.org/ canned/recipes/ Albondiga. html
Prep Time: 30 Minutes
Cook Time: 33 Minutes
Broth:
1 teaspoon vegetable oil
3 Tablespoons white onion, chopped fine
1 large garlic clove, minced
1 can (14.5 oz.) diced tomatoes in juice
1 can (8 oz.) tomato sauce
2 cans (14.5 oz. each) chicken or beef broth
1 jalape� o pepper, chopped fine
1/2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
2 carrots, peeled and sliced into 1-inch rounds
1 zucchini or summer squash, sliced and quartered
Meatballs:
1 egg or 2 egg whites, beaten
1/2 cup bread crumbs or crushed crackers
2 Tablespoons white onion, chopped fine
2 Tablespoons chopped green onions
1 large garlic clove, minced
1/4 teaspoon salt
1 teaspoon pepper
2 Tablespoons red bell pepper, diced fine
1 teaspoon cumin
1 Tablespoon fresh chopped mint
2 Tablespoons fresh chopped cilantro
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
Broth: Heat oil in large stockpot over medium heat. Add onion and garlic; stir and cook for 3 minutes. Add tomato products, broth, jalape� o, oregano, salt, pepper, carrots and zucchini; bring to a boil. Cover and reduce to a simmer.
Meatballs: Drain salmon reserving liquid; add salmon liquid to simmering broth. Flake salmon in large pieces. In a medium bowl, mix bread crumbs or crackers with egg until blended. Add white and green onions, garlic, salt, pepper, bell pepper, cumin, mint and cilantro. Mix in flaked salmon until incorporated with all ingredients. Form mixture into small balls, approximately 1� -inches each. There should be about 12 - 16 meatballs. Brown meatballs lightly in spray-coated nonstick pan (about 2 - 3 minutes). After the broth has simmered for 10 to 15 minutes, remove carrots and zucchini; hold vegetables at room temperature. Bring stock to a rolling boil. Carefully place a few meatballs at a time into the broth. Return to a boil, then reduce heat to a simmer. Cook the meatballs for 10 minutes and place in individual bowls. Top with reserved vegetables and hot broth. Garnish with cilantro and white cheese, if desired.
Makes 4 Servings.
Nutrients per serving: 307 calories, 10g total fat, 2g saturated fat, 29% calories from fat, 58mg cholesterol, 30g protein, 24g carbohydrate, 5g fiber, 3952mg sodium, 296mg calcium, and 1.8g omega-3 fatty acids.
http://www.alaskase afood.org/ canned/recipes/ Albondiga. html
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