How To Make Albondigas Soup
Prepare a hearty albondigas soup on cold days made with beef and rice meatballs simmered in a seasoned tomato broth along with fresh veggies.
Serves:
Ingredients
For the Meatballs
- 1lbground beef
- ½cupwhite ricecooked
- 1tspgarlicminced
- 1pcegg
- ¼cupcilantro leaveschopped
- 1tspground cumin
- ¾tspkosher salt
- ¼tsppepper
For the Soup
- 2tspolive oil
- ½cuponiondiced
- 1tspgarlicminced
- 3carrotspeeled, quartered, and sliced
- 1½cupsRusset potatoespeeled and cut into 1/2-inch pieces
- 6cupsbeef broth
- 15ozdiced tomatoes
- 8oztomato sauce
- ½tspground cumin
- ½tspdried oregano
- 1largezucchiniquartered and sliced
- ¼cupcilantro leaveschopped
- Salt and pepperto taste
Instructions
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Place the beef, rice, garlic, egg, cilantro, cumin, salt, and pepper in a large bowl. Mix until thoroughly combined.
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Roll the meat mixture into 3/4-inch sized meatballs. Place the meatballs on a tray.
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Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3 to 4 minutes.
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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.
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Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
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Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
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Sprinkle with chopped cilantro, then serve.
Nutrition
- Calories: 390.87kcal
- Fat: 18.38g
- Saturated Fat: 6.42g
- Trans Fat: 0.89g
- Monounsaturated Fat: 8.33g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 34.76g
- Fiber: 4.64g
- Sugar: 8.11g
- Protein: 22.96g
- Cholesterol: 80.34mg
- Sodium: 1369.98mg
- Calcium: 111.09mg
- Potassium: 1379.86mg
- Iron: 4.39mg
- Vitamin A: 302.45µg
- Vitamin C: 26.83mg
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