Albondigas Soup
A comforting soup filled with tender meatballs, vibrant vegetables, and a rich broth, perfect for cozy nights or family gatherings.
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup cooked rice
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 each egg
- 1 teaspoon cumin
- to taste Salt and pepper
Soup Base
- 4 cups beef broth Homemade is preferable for extra flavor.
- 1 can (15 oz) diced tomatoes
- 1 cup carrots, sliced
- 1 cup zucchini, diced
- 1 cup green beans, chopped
- 1/4 cup fresh cilantro, chopped For garnish.
Instructions
Prepare the Meatballs
- In a bowl, mix together the ground beef, cooked rice, chopped onion, minced garlic, egg, cumin, salt, and pepper to form a mixture.
- Shape the mixture into small meatballs.
Cook the Soup
- In a large pot, bring the beef broth and diced tomatoes to a simmer over medium heat.
- Add the meatballs to the pot and cook for about 10 minutes.
- Stir in the sliced carrots, diced zucchini, and chopped green beans.
- Continue to simmer until the vegetables are tender, about 10-15 minutes.
Serve
- Serve hot, garnished with fresh cilantro.
Notes
Serve with warm, crusty bread for dipping. You can prepare this a day in advance as the flavors meld beautifully. Additionally, this soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. For variations, try using ground turkey or chicken, and add spices for extra heat.