Mexican Meatball Soup

This Mexican meatball soup (Albondigas) is very hearty, quite easy to make and full of flavor - a warming dish for cold days!

Mexican Meatball Soup

Ingredients
For the meatballs:
  1. 1 lb (450g) lean ground beef
  2. 2 garlic cloves , minced
  3. 1/4 cup raw white rice
  4. 1 teaspoon ground cumin
  5. 1 teaspoons dried oregano
  6. 1/4 cup chopped fresh parsley
  7. 1 egg , beaten
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
For the soup:
  1. 1 tablespoon olive oil
  2. 1 large onion , chopped
  3. 2 garlic cloves , minced
  4. 1 carrot , peeled and cut into 1/2-inch pieces
  5. 2 stalks celery , cut in chunks
  6. 2 potatoes , peeled and chopped into small cubes
  7. 3 cups chicken broth (I usually use fat-free and low sodium)
  8. 3 cups water
  9. 1 14.5 oz. (400g) can diced tomatoes with juice
  10. 1/2 teaspoon died oregano
  11. 1/4 teaspoon ground cumin
  12. 1 cup chopped zucchini
  13. 1 tablespoon lemon juice
  14. salt and pepper , to taste
  15. fresh parsley , for garnish
Instructions
  • Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
  • In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.