Albondigas Soup - a hearty and warm Mexican meatball soup made with juicy, well-seasoned rice and beef meatballs simmered in a flavorful tomato-based broth along with some carrots, potatoes, and zucchini. Truly a fantastic dish that the whole family would love!
In a large mixing bowl, add the beef, rice, garlic, egg, cilantro, onions and spices and combine ingredients with your hands until thoroughly mixed.
Roll out the meatballs using hands. If you’d like larger meatballs you should have around 14-16 total. Set on a plate and to the side.
Heat olive oil in a large dutch oven over medium-high heat. Add onions, garlic, celery, carrots, zucchini. Add salt and pepper to taste.
Add broth, tomato paste or sauce, cumin, oregano, chicken bouillon, and paprika followed by potato chunks. Bring everything to a boil then reduce heat to medium and simmer uncovered for 10-12 minutes.
After the broth has achieved a low simmer, place the meatballs into the broth one by one. Be careful in doing so, as to not create splashes. Simmer for 10-12 minutes more.
Adjust seasonings to taste. Garnish with chopped cilantro leaves. Serve with toasted bread and rice!
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.