Albondigas Soup

This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!

Course Soup

Cuisine Mexican

Keyword albondigas soup, mexican meatball soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 269kcal

Author Sara Welch

Ingredients

For the meatballs

1 pound ground beef I use 90% lean
1/2 cup cooked white rice
1 teaspoon minced garlic
1 egg
1/4 cup cilantro leaves chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon pepper

For the soup

2 teaspoons olive oil
1/2 cup onion diced
1 teaspoon minced garlic
3 carrots peeled, quartered and sliced
1 1/2 cups Russet potatoes peeled and cut into 1/2 inch pieces
6 cups beef broth
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large zucchini quartered and sliced
1/4 cup cilantro leaves chopped
salt and pepper to taste

Instructions

For the 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.
For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
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. Drop the meatballs into the soup and simmer for an additional 10 minutes.
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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