Albondigas Soup
Manny was feeling a bit nostalgic one day and wanted soup. He thought back and figured to try to make Albondigas. He quickly made this soup again that same week because he gave all of his first batch to friends and family. This is also a super easy recipe to make too!
Another easy one to make! You may have noticed that we like to make easy things, lol.
Ingredients
For the meatballs
- 1 pound lean ground beef
- 1 large egg
- ½ cup white onion, finely diced
- ¼ cup long grain white rice
- 3 garlic cloves, finely minced
- 2 teaspoons salt, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
For the soup
- 48 ounces chicken broth
- 15 ounce can crushed tomatoes, undrained
- 3 large carrots, peeled and chopped into 1-inch pieces
- 3–4 large russet potatoes (about 1 pound), peeled and chopped into 1-inch pieces
- 2 zucchini squash (about 12 ounces once chopped), cut into 1-inch pieces
Steps
- Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.
- Form 2-inch balls from the mixture and set the balls on a plate for later.
- Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.
- Gently add the meatballs to the broth and let them cook for 10 minutes, then add the carrots, potatoes, and zucchini to the pot and let them boil for another 5 minutes, then reduce the heat to medium-low.
- Add 2–3 more cups of water if needed and let it simmer for 10–15 more minutes, or until the vegetables are fork tender.
- Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.