Savory Albondigas Soup
Indulge in a warm bowl of albondigas soup, where tender meatballs swim in a rich and savory broth. This delightful dish combines aromatic spices, fresh herbs, and colorful vegetables to create a comforting meal perfect for chilly evenings or family gatherings. With its vibrant flavors and hearty texture, albondigas soup not only satisfies your hunger but also warms your heart with nostalgic memories of shared moments around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup uncooked white rice
- 1/4 cup fresh cilantro, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup carrots, chopped
- 1 cup zucchini, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, mix the ground beef, uncooked rice, cilantro, onion, garlic, cumin, oregano, salt, and pepper until well combined.
- With slightly wet hands to prevent sticking, shape the mixture into small meatballs (about one inch in diameter) and set aside.
- Heat olive oil in a large pot over medium heat. Add the carrots and zucchini; sauté for about five minutes until they begin to soften.
- Stir in the tomato sauce and vegetable broth; bring to a gentle simmer.
- Carefully add the meatballs to the simmering broth. Cook for approximately 20 minutes or until the meatballs float and are no longer pink inside.
- Adjust seasoning if necessary; add fresh cilantro just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 285
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg