Albondigas Soup

Ingredients

Albondigas (Meatballs)

• 1 lb Lean ground beef
• 1 Large egg
• ½ cup White onion finely diced
• ¼ cup Long grain white rice uncooked
• 3 Garlic cloves finely minced
• 2 tsp Salt plus more to taste
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• ½ tsp Ground black pepper
• ½ tsp Dried oregano

Soup

• 48 oz. vegetable broth
• 15 oz. can crushed tomatoes undrained (I like San Marzano best)
• 3 Large carrots peeled and chopped into 1-inch pieces
• 3-4 potatoes about 1 pound, peeled and chopped into 1-inch pieces
• 2 Zucchini, cut into 1-inch pieces

Optional: freshly chopped cilantro and lime wedges

Instructions Breakdown:

1. Prepare the Meatballs:

   • Mix ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano in a large bowl.
   • Form the mixture into 2-inch balls and set aside on a plate.

2. Start the Soup:

   • In a large pot, combine the vegetable broth and crushed tomatoes, bringing the mixture to a boil over medium-high heat.

3. Cook the Meatballs:

   • Gently drop the meatballs into the boiling broth. Let them cook for 10 minutes to start firming up.

4. Add the Vegetables:

   • Add carrots, potatoes, and zucchini to the pot and cook for an additional 5 minutes.

5. Simmer:

   • Reduce the heat to medium-low. If needed, add extra water (2-3 cups) to ensure enough liquid. **
   • Simmer for another 10-15 minutes, until the vegetables are tender.

6. Serve:

   • Let the soup cool for 5 minutes before serving.
   • Optionally, garnish with freshly chopped cilantro and lime wedges for added freshness.

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**I add Better than Bullion Vegetable broth when the broth starts cooking down and I need to add more water.  This helps maintain the broth flavor. 1 tsp or less works well.