Albondigas Soup
Albondigas Soup
Ingredients
Cooking time: 35 min.
Preparation time: 20 min.
Total Time: 55 min.
Servings: 6
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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
Preparation
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. [Bake at 425 for 10-12 mins].
For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 6-7 mins.
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.
Add 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.