Description
Indulge in a comforting bowl of Albondigas Soup, where tender meatballs swim in a savory broth infused with aromatic herbs and vibrant vegetables. This delightful dish is perfect for cozy evenings or festive gatherings, evoking warmth and nostalgia with every spoonful.
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup uncooked white rice, rinsed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 1 medium zucchini, sliced
- 1 cup tomato sauce (low-sodium)
- 4 cups chicken broth (homemade or low-sodium)
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, rice, garlic, onion, cumin, and paprika. Mix gently until combined.
- Shape the mixture into small meatballs (about 1 inch in diameter) and set aside.
- Heat oil in a large pot over medium heat and sauté onions and carrots until softened (about 5 minutes).
- Add chicken broth and tomato sauce; bring to a boil.
- Lower the heat and gently add the meatballs; simmer for about 15–20 minutes until cooked through.
- Add sliced zucchini and simmer until tender.
- Stir in fresh cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg