Albondigas Soup

Serves 4

Ingredients

• 1 lb lean ground beef
• 1/4 cup long-grain white rice
• 1 large egg
• 3 cloves garlic cloves
• 1/4 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 celery stalks
• 1 medium zucchini
• 14.5 oz canned diced tomatoes
• 6 cups chicken broth
• 1 medium potato
• 1 lime

Instructions

1. 1In a large bowl, combine the ground beef, uncooked rice, egg, 2 minced garlic cloves, finely chopped mint, chopped cilantro, cumin, oregano, salt, and pepper. Mix gently but thoroughly with your hands until evenly combined.
2. 2Roll the mixture into 20–small meatballs (about 1 inch in diameter). Set aside on a plate.
3. 3Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until the onion softens.
4. 4Add the remaining minced garlic and cook for 30 seconds until fragrant.
5. 5Pour in the diced tomatoes with their juice and stir, scraping up any browned bits. Cook for 2 minutes.
6. 6Add the chicken broth, cubed potato, remaining salt, and pepper. Bring the soup to a boil.
7. 7Gently drop the meatballs into the boiling broth one by one. Reduce heat to a simmer, cover, and cook for 15 minutes.
8. 8Add the sliced zucchini and simmer uncovered for another 10–12 minutes until the meatballs are cooked through (internal temperature 160°F), the rice in the meatballs is tender, and the vegetables are soft.
9. 9Stir in the remaining chopped cilantro and the juice of half a lime. Taste and adjust seasoning with more salt or lime if needed.
10. 10Serve hot in bowls, garnished with extra cilantro and lime wedges on the side.