The tastiest albondigas soup you’ll ever have
Elyssa McGregor
December 1, 2022
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Ingredients
Adjust Servings
| 2 teaspoons olive oil | |
| 0.50 cup diced onion | |
| 1 teaspoon minced garlic | |
| 3 carrots (peeled, quartered and sliced) | |
| 1.50 cups russet potatoes | |
| 6 cups beef broth | |
| 15 oz can diced tomatoes, do not drain | |
| 8 oz can tomato sauce | |
| 0.50 teaspoon ground cumin | |
| 0.50 teaspoon dried oregano | |
| 1 large zucchini, quartered and sliced | |
| 0.25 cup cilantro leaves, chopped | |
| salt and pepper to taste |
For Meatballs
| 1 pound ground beef | |
| 0.50 cup cooked white rice | |
| 1 teaspoon minced garlic | |
| 1 egg | |
| 0.25 cup cilantro leaves, chopped | |
| 1 teaspoon ground cumin | |
| 0.75 teaspoon salt | |
| 0.25 teaspoon pepper |
Directions
1.
Meatballs
Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
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2.
Soup
Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
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3.
Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.Simmer for 10 minutes.
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4.
Drop the meatballs into the soup and simmer for an additional 10 minutes.
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5.
Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.Sprinkle with chopped cilantro, then serve.
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