Albondigas Soup with Vegetables (Printable Version)
Tender meatballs, vegetables, and tomato broth create a comforting classic full of flavor and hearty goodness.
# Ingredients:
→ Meatballs
01 -
450 grams lean ground beef
02 -
1 large egg
03 -
80 grams white onion, finely diced
04 -
45 millilitres long grain white rice, uncooked
05 -
3 garlic cloves, finely minced
06 -
10 millilitres salt, plus additional to taste
07 -
5 millilitres ground cumin
08 -
5 millilitres garlic powder
09 -
2.5 millilitres ground black pepper
10 -
2.5 millilitres dried oregano
→ Soup Base
11 -
1.4 litres low-sodium chicken broth
12 -
425 grams canned crushed tomatoes, undrained
13 -
3 large carrots, peeled and chopped into 2.5 cm pieces
14 -
450 grams russet potatoes, peeled and chopped into 2.5 cm pieces
15 -
340 grams zucchini squash, chopped into 2.5 cm pieces
16 -
Optional: freshly chopped cilantro
17 -
Optional: lime wedges for serving
# Steps:
01 -
Combine ground beef, egg, onion, rice, minced garlic, salt, cumin, garlic powder, black pepper, and oregano in a large mixing bowl. Mix by hand or with a spoon just until evenly incorporated.
02 -
Shape the mixture into 5-centimetre meatballs and place them on a plate for later use.
03 -
Pour chicken broth and crushed tomatoes into a large soup pot or Dutch oven. Bring the mixture to a boil over medium-high heat.
04 -
Carefully add the formed meatballs to the boiling broth. Cook uncovered for 10 minutes.
05 -
Incorporate carrots, potatoes, and zucchini into the pot. Continue boiling for an additional 5 minutes, then reduce heat to medium-low.
06 -
Add 480–720 millilitres water if needed. Allow the soup to simmer gently for 10–15 more minutes, until vegetables are fork tender.
07 -
Remove the pot from the heat and let it rest for 5 minutes before ladling into bowls. Garnish with fresh cilantro and accompany with lime wedges if desired.
# Notes:
01 -
To prepare in advance, assemble and refrigerate the soup for up to 2 days; reheat gently on the stovetop until warmed through.
02 -
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop for best results.
03 -
For longer storage, freeze in airtight, freezer-safe containers for up to 6 months. Thaw overnight in the refrigerator, then reheat thoroughly before serving.