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Albóndigas (Mexican Meatball) Soup
This hearty soup can be made with any of your favorite, seasonal veggies you have in your fridge!
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Cook Time
50
mins
Total Time
50
mins
Servings
8
servings
Ingredients
1x
2x
3x
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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