Albondigas Soup Recipe
A hearty Mexican meatball soup that's perfect for a cozy meal.
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Meatballs
- 1 lb Ground beef
- ¼ cup Uncooked white rice
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Soup
- 8 cups Beef broth
- 1 Large onion, chopped
- 2 Carrots, sliced
- 2 Zucchini, chopped
- 1 cup Tomato sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- ½ teaspoon Black pepper
In a large bowl, mix together ground beef, rice, egg, garlic powder, salt, and pepper. Form into small meatballs.
In a large pot, bring beef broth to a boil. Add the meatballs and reduce heat to a simmer. Cook for 20 minutes.
Add the chopped onion, carrots, zucchini, tomato sauce, cumin, oregano, salt, and pepper to the pot. Simmer for another 20 minutes, or until vegetables are tender.
Serve hot and enjoy!
Calories: 250kcal | Carbohydrates: 15g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg