Albondigas Mexican Soup

Ingredients:

For the meatballs

• 1 pound ground beef I use 90% lean
• 1/2 cup cooked white rice
• 1 teaspoon minced garlic
• 1 egg
• 1/4 cup cilantro leaves chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper

For the soup

• 2 teaspoons olive oil
• 1/2 cup onion diced
• 1 teaspoon minced garlic
• 3 carrots peeled, quartered and sliced
• 1 1/2 cups Russet potatoes peeled and cut into 1/2 inch pieces
• 6 cups beef broth
• 15 ounce can diced tomatoes do not drain
• 8 ounce can tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large zucchini quartered and sliced
• 1/4 cup cilantro leaves chopped
• Salt and pepper to taste

Instructions:

1. For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
2. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
3. For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
4. 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.
5. Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
6. Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
7. Sprinkle with chopped cilantro, then serve.

Yield:
6 servings

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