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.
Place the beef, rice, garlic, egg, cilantro, cumin, salt, and pepper in a large bowl. Mix until thoroughly combined.
Roll the meat mixture into 3/4-inch sized meatballs. Place the meatballs on a tray.
Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3 to 4 minutes.
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.
Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
Sprinkle with chopped cilantro, then serve.
- 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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