Name: Albondigas Mexican Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1/2 cup cooked white rice; 1/4 cup chopped fresh cilantro; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 1 egg; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 cups beef broth; 1 can diced tomatoes; 2 carrots, sliced; 2 potatoes, diced; 1 zucchini, sliced; 1/2 cup frozen peas; 1/2 cup corn kernels; Lime wedges, for serving; Fresh cilantro leaves, for garnish

Instructions

In a large bowl, combine the ground beef, cooked rice, chopped cilantro, onion, garlic, egg, cumin, salt, and pepper. Mix until well combined.
Shape the meat mixture into small meatballs, about 1 inch in diameter.
In a large pot, bring the beef broth to a simmer over medium heat.
Carefully drop the meatballs into the simmering broth and cook for about 10 minutes, or until they are cooked through.
Add the diced tomatoes, carrots, potatoes, zucchini, peas, and corn to the pot.
Simmer the soup for an additional 15-20 minutes, or until the vegetables are tender.
Taste and adjust the seasoning with salt and pepper, if needed.
Serve the Albondigas Mexican Meatball Soup hot, garnished with fresh cilantro leaves and a squeeze of lime juice.

Ingredients

Instructions

Nutrition Facts

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