Maria
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
(For the meatballs)
1 pound ground beef I use 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
(For the soup)
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
(For the meatballs.)
Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl.
Mix until thoroughly combined.
Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
(For the soup.)
Heat the olive oil in a large pot over medium heat.
Add the onion and carrot and cook for 3-4 minutes.
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.
Simmer for 10 minutes.
Drop the meatballs into the soup and simmer for an additional 10 minutes.
Add the zucchini and cook for 5 minutes more.
Season the soup with salt and pepper to taste.
Sprinkle with chopped cilantro, then serve.
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