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Albondigas Soup

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A comforting Mexican meatball soup packed with flavors and fresh vegetables, perfect for weeknight dinners or special gatherings.

Ingredients

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  • 1 lb ground beef
  • 1/2 cup uncooked rice
  • 1 egg
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • Salt and pepper to taste
  • 6 cups beef broth
  • 1 can diced tomatoes
  • 1 cup chopped carrots
  • 1 cup chopped zucchini
  • 1 cup chopped cabbage
  • Fresh cilantro for garnish

Instructions

  1. Prepare the meatballs: In a bowl, mix the ground beef, uncooked rice, beaten egg, chopped onion, minced garlic, cumin, salt, and pepper until well combined. Form this mixture into small meatballs, about the size of a golf ball.
  2. Simmer the meatballs: In a large pot, bring the beef broth to a boil. Gently add the meatballs to the pot and let them simmer for about 10 minutes. You’ll know they are cooked when they rise to the surface.
  3. Add the vegetables: Stir in the diced tomatoes, chopped carrots, zucchini, and cabbage into the pot. Cook everything together until the vegetables are tender, which should take about 20 minutes.
  4. Garnish and serve: Once the vegetables are tender and everything is heated through, ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy a taste of comfort!

Notes

Pairs beautifully with warm corn tortillas or crusty bread.

Nutrition

Find it online: https://doughgirlbylea.com/albondigas-soup/

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