The tastiest albondigas soup you’ll ever have

    20 minutes



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    Adjust Servings
    2 teaspoons olive oil
    0.50 cup diced onion
    1 teaspoon minced garlic
    3 carrots (peeled, quartered and sliced)
    1.50 cups russet potatoes
    6 cups beef broth
    15 oz can diced tomatoes, do not drain
    8 oz can tomato sauce
    0.50 teaspoon ground cumin
    0.50 teaspoon dried oregano
    1 large zucchini, quartered and sliced
    0.25 cup cilantro leaves, chopped
    salt and pepper to taste
    For Meatballs
    1 pound ground beef
    0.50 cup cooked white rice
    1 teaspoon minced garlic
    1 egg
    0.25 cup cilantro leaves, chopped
    1 teaspoon ground cumin
    0.75 teaspoon salt
    0.25 teaspoon pepper




    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.
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    Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
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    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.
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    Drop the meatballs into the soup and simmer for an additional 10 minutes.
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    Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.Sprinkle with chopped cilantro, then serve.
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