Albondigas Soup

Albondigas Soup

from dinneratthezoo.com
50 min
6 servings

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

  • 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
  • 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

Directions

  1. 1

    For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.

  2. 2

    Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

  6. 6

    Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

  7. 7

    Sprinkle with chopped cilantro, then serve.