Albondigas Soup (Mexican Meatball Soup)
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
8-10servings 20minutes
Cook Time
35minutes
Servings Prep Time
8-10servings 20minutes
Cook Time
35minutes
Ingredients
For Meatballs
  • 2pounds ground beef
  • 4 garlic clovesfinely chopped
  • 1/2cup Ricecooked
  • 2 eggs
  • 3tablespoons Mintchopped
  • 2teaspoons oregano
  • 1teaspoon cumin
  • 1teaspoon Salt
  • 1/2teaspoon black pepper
For Soup
  • 1 Medium Onionchopped
  • 5 garlic clovesfinely chopped
  • 2-3 Carrotscut into big chunks
  • 2 Russet Potatoescut into chunks
  • 1(15 ounce) can diced tomatoes
  • 1teaspoon cumin
  • 2.5teaspoons oregano
  • 8cups vegetable broth
  • 2 small zucchiniscut into big chunks
  • 1/4lb green beanshalved
  • 1/3cup cilantrochopped
  • 2tablespoons lime juice
  • 2tablespoons olive oil
  • Saltto taste
Instructions
To Make the Meatballs
  1. Mix all the ingredients for the meatballs in a big bowl and roll mixture into large meatballs.
To Make the Soup
  1. Heat oil in soup pot on medium high heat and sauté onion till it become soft and translucent. Add in garlic and sauté for a minute.
  2. Add in carrots, celery and potatoes and combine well. Cook for 5 minutes
  3. Add in tomatoes along with cumin and oregano and stir well. Add in vegetable broth and bring it to a boil. Reduce to medium heat and simmer uncovered for 15 minutes.
  4. Slowly add in meatballs, being very cautious not to break them. Give a gentle stir. Cover and cook for 20 minutes.
  5. Add in green beans and zucchini along with cilantro and cook for 8-10 minutes, till zucchini and green beans are cooked and meatballs have cooked all the way through.
  6. Add in lime juice and adjust the seasoning to your liking.
  7. Serve it with more lime and cilantro for garnishing.