Description
This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!
Ingredients
Scale
- 1 pound ground beef (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
- 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
Instructions
- Step: Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
- Step: Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
- Step: Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
- Step: 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.
- Step: Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
- Step: Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
- Step: Sprinkle with chopped cilantro, then serve.
Notes
Many albondigas recipes call for uncooked rice in the meatballs. I prefer to use cooked rice because the meatballs don’t have to simmer for as long. I find that an extended simmer time to soften raw rice can sometimes cause the meatballs to break apart in the soup. You can absolutely use uncooked rice if you prefer, use 1/4 cup of uncooked rice instead of the 1/2 cup of cooked rice that this recipe calls for. Just be sure to adjust your cook time accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 6 g
- Sodium: 678 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 76 mg
Keywords: albondigas soup, mexican soup, meatball soup, beef soup