Description
A hearty and flavorful Mexican meatball soup.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup uncooked rice
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 chopped onion
- 2 cloves minced garlic
- 1 (28 ounce) can crushed tomatoes
- 6 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 1 cup chopped potatoes
Instructions
- In a large bowl, combine ground beef, uncooked rice, egg, 1/4 cup chopped onion, 1/4 cup chopped cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Form the mixture into 1-inch meatballs.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and brown them on all sides. Remove meatballs from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, chicken broth, cumin, and oregano. Bring to a simmer.
- Return the meatballs to the pot. Add zucchini, carrots, and potatoes.
- Cover and simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- You can substitute ground turkey or pork for ground beef.
- Add other vegetables like peas or corn if desired.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
Keywords: Albóndigas Soup, Mexican Meatball Soup, Beef Meatball Soup, Hearty Soup, Comfort Food