Albóndigas (Mexican Meatball) Soup

Albóndigas (Mexican Meatball) Soup

albondigas soup

Albóndigas (Mexican Meatball) Soup

This hearty soup can be made with any of your favorite, seasonal veggies you have in your fridge!
Cook Time 50 mins
Total Time 50 mins
Servings 8 servings

Ingredients
  

Broth

  • 1 tbl olive oil
  • 1 cups chopped onion
  • 3-4 garlic cloves minced
  • 1 cup chopped carrot
  • 3 tomatoes chopped & blended
  • 4 cups chicken broth 1 [32-ounce] carton
  • 2 cups chopped zucchini
  • 1 cup chopped bell pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup minced fresh cilantro

Meatballs

  • 2/3 cup short-grain rice
  • 1/2 cup bread crumbs
  • 1 lb lean ground beef or turkey
  • 1/2 tsp red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 tsp mint
  • 1/2 teaspoon garlic powder or Toomey's Seasoning
  • 1 - 2 teaspoon Salt to taste
  • 1/2 teaspoons dried oregano
  • 1 large egg

Instructions
 

Prepare meatballs:

  • Pour water over rice, and let stand 20 minutes. Drain.
  • Combine rice, breadcrumbs, 1/4 cup cilantro, cumin, mint, salt, 1/2 tsp garlic powder (or Toomey's seasoning) oregano, red pepper flakes, black pepper, ground meat, and egg stirring well.
  • Shape mixture into (1-inch) meatballs. Chill 20 minutes.

Make broth:

  • Heat a soup pot over medium-high heat. Add olive oil. Add onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender.
  • Add blended tomatoes to pot, stirring to combine. Stir in broth; bring mixture to a boil.
  • Add bell pepper and zucchini
  • Add meatballs. Reduce heat, and simmer 45 minutes
  • Add salt, and pepper to taste.
  • Garnish with remaining 1/4 cup cilantro
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