Indulge in the warmth and richness of our Albondigas Soup Delight, a Mexican-inspired comfort in every spoonful. Savory meatballs, vibrant vegetables, and aromatic herbs come together in a hearty broth that promises to satisfy your soul and tantalize your taste buds. Perfect for cozy nights or anytime you crave a bowlful of flavor-packed goodness!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Ingredients
Albondigas (Meatballs)
1 pound lean ground beef
1 large egg
½ cup white onion finely diced
¼ cup Jasmine rice uncooked
3 garlic cloves finely minced
2 teaspoons salt plus more to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried oregano
Soup
48 ounces low-sodium chicken broth
15 ounce can crushed tomatoes undrained
3 large carrots peeled and chopped into 1-inch pieces
3-4 large russet potatoes about 1 pound, peeled and chopped into 1-inch pieces
2 zucchini squash about 12 ounces once chopped, cut into 1-inch pieces
Optional: freshly chopped cilantro and lime wedge
Instructions
Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.
Form 2-inch balls from the mixture and set the balls on a plate for later.
Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.
Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.
Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes, or until the vegetables are fork tender.
Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.
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