Ingredients
For the Meatballs:
1 lb ground beef or pork (or a mix of both)
1/4 cup uncooked rice
1 egg
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint (optional but traditional)
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
For the Soup:
1 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 zucchini, chopped
1 medium potato, peeled and diced
1 can (14·5 oz) diced tomatoes
6 cups chicken or beef broth
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
1· Prepare the Meatballs: In a large bowl, mix the ground meat, rice, egg, cilantro, mint (if using), garlic, cumin, salt, and pepper· Form small meatballs, about 1 inch in diameter, and set aside·
2· Sauté Vegetables: In a large pot, heat olive oil over medium heat· Add the onion, carrots, and celery· Cook for 5-7 minutes, until softened· Add garlic and cook for another minute·
3· Build the Broth: Add the diced tomatoes (with juice), broth, oregano, and cumin to the pot· Bring to a gentle boil·
4· Cook the Meatballs: Carefully add the meatballs to the soup, one at a time, so they don’t break apart· Lower the heat to a simmer and cook for about 20 minutes·
5· Add Remaining Vegetables: Add zucchini and potato· Continue to simmer for another 15-20 minutes, or until the vegetables are tender and the meatballs are fully cooked·
6· Season and Serve: Taste the soup and adjust salt and pepper as needed· Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish·
Enjoy your hearty, traditional Albondigas Soup!
