Ingredients for Best Albondigas Soup
- 1 lb ground beef
- Not specified
- 1 egg
- 1 clove garlic (minced)
- Not specified
- cooked rice (optional, for serving)
- Not specified
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon ground cumin
- 8 cups chicken broth
- 3/4 cup chopped onion (1/4 cup for meatballs, 1/2 cup for broth)
- 2 stalks celery, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro
- 1 medium zucchini, chopped
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How to Make Best Albondigas Soup
- **Make the Meatballs:** In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 1 egg, 1 clove garlic (minced), 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined.
- **Form Meatballs:** Roll the meat mixture into 20-24 meatballs, about 1 inch in diameter. Set aside.
- **Sauté Aromatics (Optional):** In a large pot or Dutch oven, lightly sauté 1/2 cup chopped onion and 2 stalks celery (chopped) in 2 tablespoons olive oil over medium heat for 5 minutes, until softened. This step adds depth of flavor but is optional.
- **Build the Broth:** Add 8 cups chicken broth, 1 (28-ounce) can crushed tomatoes (with their juice), 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/4 cup chopped fresh cilantro to the pot.
- **Simmer the Broth:** Bring the broth to a boil, then reduce heat to low and simmer for 10 minutes.
- **Add Meatballs:** Gently add the meatballs to the simmering broth.
- **Cook Meatballs:** Reduce heat to maintain a gentle simmer and cook for another 15 minutes, or until the meatballs are cooked through.
- **Add Zucchini:** Add 1 medium zucchini, chopped, to the soup. Simmer for 10 minutes, or until the zucchini is tender.
- **Season and Serve:** Season the soup with salt and pepper to taste. Serve hot, topped with cooked rice (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
15g
Fat
28g
Carbs
3g
