Albondigas Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

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

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

Directions

For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.

Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

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.

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.

Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

Sprinkle with chopped cilantro, then serve.

Nutrition

• Calories: 269 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 76 mg
• Sodium: 678 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 22 g