Albondigas Soup
User Reviews
5
Albondigas Soup
Description
The Albondigas Soup recipe begins by mixing ground beef with cooked rice, minced garlic, chopped cilantro, egg, and spices, then forming the mixture into small meatballs. The soup base is made by sautéing onion and carrot in olive oil, then adding garlic, potatoes, beef broth, diced tomatoes with their juices, tomato sauce, cumin, and oregano. The soup is simmered briefly before adding the meatballs to cook through, followed by zucchini added near the end for color and texture.
This results in meatballs that are tender but hold together well without breaking apart, thanks to the cooked rice. The broth is hearty with savory and earthy flavors from cumin and oregano, brightened by fresh cilantro sprinkled on top. The vegetables offer body and variety to the soup, making it filling and balanced.
Albondigas Soup is satisfying as a main dish, especially on cooler days. It can be served with warm bread or on its own. Adjust seasonings to taste and note that the use of cooked rice shortens cooking time and keeps meatballs cohesive.
Ingredients
For the meatballs
- 1 pound ground beef I use 90% lean
- 1/2 cup white rice cooked
- 1 teaspoon garlic minced
- 1 egg
- 1/4 cup cilantro chopped, leaves
- 1 teaspoon cumin ground
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the soup
- 2 teaspoons olive oil
- 1/2 cup onion diced
- 1 teaspoon garlic minced
- 3 carrot peeled, quartered and sliced
- 1 1/2 cups russet potato 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 cumin ground
- 1/2 teaspoon oregano dried
- 1 large zucchini quartered and sliced
- 1/4 cup cilantro chopped, leaves
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Using cooked rice in meatballs reduces cooking time and helps prevent meatballs from breaking apart in the soup.
- If using uncooked rice, adjust cooking time accordingly and expect longer simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 678mg | 28% |
| Potassium | 1060mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5580IU | 112% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 84mg | 8% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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