Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)

Ingredients:

**For the Meatballs (Albondigas):**
– 1 lb ground beef (or a mixture of ground beef and pork)
– 1/4 cup uncooked rice
– 1 egg
– 2 cloves garlic, minced
– 1/4 cup finely chopped onion
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp salt
– 1/2 tsp black pepper

**For the Soup:**
– 1 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and cut into sticks
– 2 potatoes, peeled and diced
– 1 zucchini, diced
– 1 can (14.5 oz) diced tomatoes
– 6 cups chicken or beef broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. **Prepare the Meatballs (Albondigas):**
– In a large bowl, combine the ground beef, uncooked rice, egg, minced garlic, finely chopped onion, chopped cilantro, ground cumin, salt, and black pepper. Mix until well combined.
– Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. **Prepare the Soup:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
– Add the minced garlic and cook for another 1 minute.
– Add the carrots, potatoes, and zucchini to the pot. Stir to combine.
– Pour in the diced tomatoes (with their juice) and the broth. Stir in the ground cumin and dried oregano. Bring the soup to a simmer.

3. **Cook the Meatballs:**
– Gently add the prepared meatballs to the simmering soup. Cover the pot and let the soup simmer for about 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
– Season the soup with salt and pepper to taste.

4. **Serve:**
– Ladle the soup into bowls and garnish with chopped fresh cilantro.

Enjoy your hearty and flavorful Albondigas Soup!