Albondigas Soup
A hearty Mexican meatball soup with vegetables.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make Meatball Mixture: In a large bowl, combine the ground meat, uncooked rice, chopped mint, beaten egg, 1/2 tsp salt, and 1/2 tsp pepper. Use your hands to mix gently until just combined.
- 2
Form Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. You should get about 20-24 meatballs. Set aside.
- 3
Simmer Broth: In a large pot or Dutch oven, combine the beef broth and tomato sauce. Bring to a gentle boil over medium-high heat.
- 4
Cook Meatballs: Carefully drop the meatballs into the boiling broth one by one. Reduce the heat to a simmer, cover, and let cook for 20 minutes (the rice inside will begin to cook and expand).
- 5
Add Vegetables: Gently stir in the diced carrots and potatoes. Simmer for 10 minutes. Then add the diced zucchini and simmer for an additional 5-7 minutes until all vegetables are tender.
- 6
Serve: Ladle the hot soup into deep bowls, ensuring everyone gets several meatballs and a good mix of vegetables. Serve with warm tortillas and a squeeze of fresh lime.
Plan it in Listahan
Add Albondigas Soup to your week, check it against your household's allergens, and build the shopping list automatically.