This Mexican meatball soup (Albondigas) is very hearty, quite easy to make and full of flavor – a warming dish for cold days!
Ingredients
- For the meatballs:
- 1 lb (450g) lean ground beef
- 2 garlic cloves , minced
- 1/4 cup raw white rice
- 1 teaspoon ground cumin
- 1 teaspoons dried oregano
- 1/4 cup chopped fresh parsley
- 1 egg , beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the soup:
- 1 tablespoon olive oil
- 1 large onion , chopped
- 2 garlic cloves , minced
- 1 carrot , peeled and cut into 1/2-inch pieces
- 2 stalks celery , cut in chunks
- 2 potatoes , peeled and chopped into small cubes
- 3 cups chicken broth (I usually use fat-free and low sodium)
- 3 cups water
- 1 14.5 oz. (400g) can diced tomatoes with juice
- 1/2 teaspoon died oregano
- 1/4 teaspoon ground cumin
- 1 cup chopped zucchini
- 1 tablespoon lemon juice
- salt and pepper , to taste
- fresh parsley , for garnish
Instructions
- Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
- In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
- Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
