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Albondigas - Mexican Meatball Soup
Servings: 4 -5
Author: Kitchen Nostalgia
Ingredients
  • BROTH:
  • 1 Tbsp olive oil
  • 1 small onion chopped
  • 1 clove garlic minced
  • 2 cups tomato in sauce pelati
  • 2 cups frozen vegetables (carrots peas, potatoes, corn, bell peppers, green beans)
  • 4 cups chicken broth
  • 2 cups water
  • 1 medium zucchini diced
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh cilantro chopped
  • MEATBALLS:
  • 1/4 cup dry bread crumbs
  • 1 egg
  • 1 lb ground beef
  • 1/4 cup water
  • 1 clove garlic minced
  • 1 Tbsp fresh cilantro chopped
  • a pinch or oregano
  • a pinch of ground cumin
  • salt black pepper
Instructions
  1. Saute onion in olive oil until translucent. Add garlic, tomatoes together with sauce, frozen vegetables, chicken broth and water. Cook for about 10 minutes.
  2. Add zucchini, smoked paprika, fresh cilantro and meatballs.
  3. MEATBALLS: Mix bread crumbs with egg and let stand for about 5 minutes. Add all other ingredients and knead briefly. Form walnut-sized balls and drop into hot soup.
  4. Cook for about 20-30 minutes or until meatballs and veggies are cooked through. Serve with rice, garnish with lime wedges and cubed avocado (optional).