Albondigas Meatball Soup Recipe
A hearty and flavorful Mexican soup with meatballs, vegetables, and spices.
Print Recipe
Meatballs
- 1 lb ground beef
- ½ cup uncooked white rice
- 1 egg beaten
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Soup
- 8 cups chicken broth
- 2 carrots sliced
- 2 zucchini sliced
- 1 onion chopped
- 1 can diced tomatoes
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
In a large bowl, combine ground beef, rice, egg, garlic, cilantro, salt, and pepper. Mix well and form into small meatballs.
In a large pot, bring chicken broth to a boil. Add meatballs and reduce heat to a simmer. Cook for 20 minutes.
Add carrots, zucchini, onion, tomatoes, cumin, oregano, salt, and pepper to the pot. Simmer for another 20 minutes, until vegetables are tender.
Serve hot, garnished with additional cilantro if desired.
Calories: 300kcal | Carbohydrates: 20g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg