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Albondigas Soup

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4.6 from 77 reviews

A comforting soup featuring tender meatballs and vibrant vegetables, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 pound ground beef
  • 1/4 cup uncooked rice
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup carrots, diced
  • 1 cup zucchini, diced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges (for serving)

Instructions

  1. In a bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, egg, salt, and pepper. Use your hands to mix until everything is well integrated, then form the mixture into small meatballs.
  2. In a large pot, heat the beef broth over medium heat. Once it starts to simmer, add the diced tomatoes, letting the flavors meld together beautifully.
  3. Carefully add the meatballs to the simmering broth. Allow the meatballs to cook for about 20 minutes, where they will become tender and fully cooked through.
  4. Next, it’s time to add the diced carrots and zucchini to the pot. Continue to simmer, letting the vegetables soften and flavors intensify for about 10-15 more minutes.
  5. Stir in the chopped cilantro just before serving. It brings a pop of color and freshness that lights up the entire soup.
  6. Serve the soup hot, complete with wedges of lime on the side for an extra burst of flavor whenever you wish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/albondigas-soup/

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