Albondigas Soup Recipe

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.