Albondigas Soup
A comforting and nourishing soup filled with tender meatballs, fresh vegetables, and a robust broth, perfect for any day of the week.
Ingredients
For the meatballs
- 1 pound Lean ground beef adds rich flavor and protein
- 1 Large egg binds the meatball mixture
- ½ cup White onion, finely diced for savory depth
- ¼ cup Long grain white rice, uncooked for heartiness
- 3 cloves Garlic, finely minced enhances flavor
- 2 teaspoons Salt plus more to taste
- 1 teaspoon Ground cumin adds warmth
- 1 teaspoon Garlic powder boosts garlic flavor
- ½ teaspoon Ground black pepper adds mild heat
- ½ teaspoon Dried oregano for herbal notes
For the soup
- 48 ounces Low-sodium chicken broth base of the soup
- 15 ounces Can crushed tomatoes, undrained provides acidity and richness
- 3 Large carrots, peeled and chopped into 1-inch pieces for sweetness and texture
- 3-4 pieces Large russet potatoes, about 1 pound, peeled and chopped into 1-inch pieces for heartiness
- 2 pieces Zucchini squash, about 12 ounces once chopped adds moisture and softness
Garnish (optional)
- Freshly chopped cilantro for garnish
- Lime wedges for garnish
Instructions
Preparation
- In a large bowl, combine the lean ground beef, egg, diced onion, uncooked rice, minced garlic, salt, ground cumin, garlic powder, ground black pepper, and oregano. Mix gently using your hands or a spoon, just until all ingredients are evenly incorporated.
- Form the mixture into meatballs about 2 inches in diameter and place them on a plate, keeping them separate.
Cooking
- In a large soup pot or Dutch oven, add the low-sodium chicken broth and the can of crushed tomatoes. Bring the mixture to a boil over medium-high heat.
- Gently add the prepared meatballs to the boiling broth and let them cook for about 10 minutes.
- Add the peeled and chopped carrots, potatoes, and zucchini to the pot and let them boil for another 5 minutes before reducing the heat to medium-low.
- Check the consistency of the soup and add 2-3 additional cups of water if it seems too thick. Allow the soup to simmer for another 10-15 minutes until vegetables are tender.
- Once the vegetables are tender, remove the pot from the heat and let it cool for about 5 minutes before serving.
Notes
Be gentle when forming meatballs to avoid a dense texture. Skipping the browning step can lead to meatballs breaking apart during cooking.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 1200mgFiber: 5gSugar: 6g
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