Easy Albondigas Soup Recipe
Servings: 12
Print Recipe
Ingredients
Meatballs
- 1 lb ground beef
- ½ cup cooked white rice
- 1 teaspoon minced garlic
- 1 large egg
- ¼ cup chopped cilantro
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
Soup
- 2 teaspoons olive oil
- ½ diced onion
- 1 teaspoon minced garlic
- 3 carrots peeled, quartered and sliced
- 1 large Russet potato peeled and diced (1 1/2 cups)
- 6 cups beef broth
- 15- ounce can diced tomatoes not drained
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 medium zucchini quartered and sliced
- Chopped cilantro for garnish
- salt and pepper to taste
Instructions
- In a medium bowl, combine raw ground beef with cooked rice, garlic, egg, cilantro, cumin, salt, and pepper. Make small meatballs, about 3/4-inch, and place on a tray.
- In a large stock pot, heat the oil over medium heat. Add the onion and carrot, cook for 3-4 minutes. Add garlic and cook for 30 seconds.
- Add potatoes, broth, tomatoes, cumin, oregano, and bring to a simmer.
- Add meatballs. Simmer for 10 minutes.
- Add zucchini and simmer for another 10 minutes or until zucchini is tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro and serve.
Nutrition
Calories: 157kcal | Carbohydrates: 9g | Protein: 10g | Fat: 9g | Sodium: 687mg | Fiber: 1g | Sugar: 2g