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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!

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