Albondigas Soup Recipe

Ingredients for Albondigas Soup

• Lean Ground Beef
• Beef Bouillon Cubes
• Potatoes
• Carrots
• Onion
• 1 medium zucchini (chopped)
• Celery
• 1 cup shredded cabbage
• Corn
• 1 cup cooked rice
• Fresh Cilantro
• Egg
• 1/2 cup crushed corn flakes
• Salt And Pepper

How to Make Albondigas Soup

1. In a large Dutch oven (6-quart or larger), combine 6 cups of water, 4 cups of beef broth, 1 medium chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 28 ounces of stewed tomatoes. Bring to a boil.
2. Meanwhile, prepare the meatballs: In a large mixing bowl, gently combine 1 pound ground beef, 1 cup cooked rice, 1/2 cup crushed corn flakes, 1/4 cup chopped fresh cilantro, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, salt, and pepper to taste. Gently mix until just combined, being careful not to overmix. Roll into 1-inch meatballs.
3. Once the broth is boiling, add the meatballs to the pot. Reduce heat to a simmer, cover, and cook for 20-25 minutes.
4. Add 1 medium zucchini (chopped) and 1 cup shredded cabbage. Season with additional salt and pepper to taste. Simmer for another 5 minutes, or until the vegetables are tender.
5. Serve hot, garnished with extra cilantro, a squeeze of lime, and a side of Mexican rice and corn tortillas (optional).
6. Enjoy your delicious and warming Albondigas soup!