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@m_edo__design1: اعدادات نود فديو للمستجدين 😍🖐🏼 (انزل part 2)؟ #شروحات #تصميم_فيديوهات🎶🎤🎬 #تعليم_تصميم #fyp #مشاهدات

𓆩𝑫𝒀ᬼ⑅⃝ـ𖥡𝑴𝑬𝑫𝑶🇹🇳𓆪
𓆩𝑫𝒀ᬼ⑅⃝ـ𖥡𝑴𝑬𝑫𝑶🇹🇳𓆪
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Saturday 10 October 2026 23:59:54 GMT
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ياسووووو ءلل مريييض 😋🤙🏻 :
ودي 😍🫰🏻
2026-10-11 00:36:33
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If you’re still making Sopa de Albondigas with just water, you MUST try this recipe! Sopa de Albondigas (Meatball Soup) my way! 🥣🥕🌽🥔 Soup is the perfect way to kick off the fall season! The full recipe and ingredient list is below! @Swanson Broths @Pyrex @nutribullet @Tfal USA @OXO #soupseason #albondigas #mexicanfood #comidamexicana #DinnerIdeas Ingredients 🌶️🍲 For the meatballs: * 2 lbs ground beef (makes 18 Large sized meatballs) * ½ cup uncooked long-grain white rice * 1 large egg * ¼ cup finely chopped cilantro * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp ground cumin * 1 tsp Mexican oregano * 1½ tsp salt * 1½ tsp black pepper For the broth: * 5 Roma tomatoes * ½ white onion * 3 garlic cloves * 1–2 chipotle peppers in adobo * 1 tbsp chicken bouillon (such as @knorr) * 6 cups low-sodium chicken broth * 3 cups water, plus more as needed For the vegetables: * 2 medium potatoes, peeled and cut into chunks * 3 carrots, sliced * 2 corn, cut into 3–4 pieces each * 2 Mexican squash or zucchini, cut into chunks * ¼ cup chopped cilantro * Juice of 1 lime (optional) Instructions 1. Prepare the meatballs. Combine ground beef, uncooked rice, egg, cilantro, garlic powder, onion powder, cumin, oregano, salt, and pepper. Mix just until combined and form into medium-sized meatballs. I used a 1/4 cup and they came out huge (my preference). 2. Make the tomato base. Blend the Roma tomatoes, onion, garlic, chipotle peppers (I used one), chicken bouillon, and 1 cup of the chicken broth until smooth. 3. Start the broth. Pour the blended mixture into a large pot. Add the remaining chicken broth and 3 cups water. Bring to a gentle boil. 4. Cook the meatballs. Carefully drop the meatballs into the broth one at a time. Reduce to a simmer and cook for about 10 minutes to allow them to set. 5. Add the hearty vegetables. Add the potatoes, carrots, and corn. Simmer for about 10-12 minutes. 6. Add the squash. Add the Mexican squash/zucchini and continue simmering for another 10-15 minutes, or until the vegetables are tender and the meatballs reach 160°F internally. 7. Finish the soup. Taste the broth before adding any additional salt since the bouillon is already salty. Turn off the heat and stir in fresh cilantro and lime juice if desired. I also like to put Mexican rice in my soup! 🧡
If you’re still making Sopa de Albondigas with just water, you MUST try this recipe! Sopa de Albondigas (Meatball Soup) my way! 🥣🥕🌽🥔 Soup is the perfect way to kick off the fall season! The full recipe and ingredient list is below! @Swanson Broths @Pyrex @nutribullet @Tfal USA @OXO #soupseason #albondigas #mexicanfood #comidamexicana #DinnerIdeas Ingredients 🌶️🍲 For the meatballs: * 2 lbs ground beef (makes 18 Large sized meatballs) * ½ cup uncooked long-grain white rice * 1 large egg * ¼ cup finely chopped cilantro * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp ground cumin * 1 tsp Mexican oregano * 1½ tsp salt * 1½ tsp black pepper For the broth: * 5 Roma tomatoes * ½ white onion * 3 garlic cloves * 1–2 chipotle peppers in adobo * 1 tbsp chicken bouillon (such as @knorr) * 6 cups low-sodium chicken broth * 3 cups water, plus more as needed For the vegetables: * 2 medium potatoes, peeled and cut into chunks * 3 carrots, sliced * 2 corn, cut into 3–4 pieces each * 2 Mexican squash or zucchini, cut into chunks * ¼ cup chopped cilantro * Juice of 1 lime (optional) Instructions 1. Prepare the meatballs. Combine ground beef, uncooked rice, egg, cilantro, garlic powder, onion powder, cumin, oregano, salt, and pepper. Mix just until combined and form into medium-sized meatballs. I used a 1/4 cup and they came out huge (my preference). 2. Make the tomato base. Blend the Roma tomatoes, onion, garlic, chipotle peppers (I used one), chicken bouillon, and 1 cup of the chicken broth until smooth. 3. Start the broth. Pour the blended mixture into a large pot. Add the remaining chicken broth and 3 cups water. Bring to a gentle boil. 4. Cook the meatballs. Carefully drop the meatballs into the broth one at a time. Reduce to a simmer and cook for about 10 minutes to allow them to set. 5. Add the hearty vegetables. Add the potatoes, carrots, and corn. Simmer for about 10-12 minutes. 6. Add the squash. Add the Mexican squash/zucchini and continue simmering for another 10-15 minutes, or until the vegetables are tender and the meatballs reach 160°F internally. 7. Finish the soup. Taste the broth before adding any additional salt since the bouillon is already salty. Turn off the heat and stir in fresh cilantro and lime juice if desired. I also like to put Mexican rice in my soup! 🧡

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