Albóndigas (Mexican Meatball) Soup
This hearty soup can be made with any of your favorite, seasonal veggies you have in your fridge!
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
Tried this recipe?Let us know how it was!