Albondigas Mexican Meatball Soup

🧂 Ingredients

• 1 cup long-grain white rice

  uncooked
• 1 teaspoon kosher salt

  divided
• 1 large egg
• 16 oz 85/15 ground beef
• ½ sweet yellow onion

  minced
• 1 tablespoon fresh garlic

  minced
• ¼ cup fresh cilantro

  minced
• 3 tablespoons fresh parsley

  minced
• 2 tablespoons fresh oregano

  minced
• 1 ½ tablespoons fresh mint

  minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ½ sweet yellow onion

  diced
• 1 cup fresh carrots

  sliced into thin rounds
• 1 cup celery

  sliced thin
• 4 serrano peppers

  seeded and diced
• 1 ½ tablespoons fresh garlic

  minced
• 1 ½ cups yukon or russett potato

  peeled and diced into 1" cubes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 28 oz can crushed tomatoes
• 8 cups low sodium beef broth
• 1 medium zucchini

  halved and sliced thin

Instructions

• 1 Fill a medium-sized pot halfway full with water and bring to a rolling boil. Add
  rice and ½ teaspoon salt and cook, stirring occasionally, for 6 minutes. Drain
  rice and rinse thoroughly in cold water. Drain as much water as possible.
• 2 Add 1 cup of the parboiled rice to a large bowl, setting aside remaining rice
  for the soup. Add the egg and to the bowl with the rice and whisk together. Add
  remaining meatball ingredients and mix well. Form mixture into tablespoon-sized
  balls and place on a parchment-lined baking sheet. Keep covered in the fridge
  until ready to add to the soup.
• 3 Heat the olive oil in a large potover medium-high heat. Add onions , carrots,
  and celery and cook for 5 minutes, until softened. Add the serrano peppers and
  garlic and cook for 2 minutes more. Add potatoes, followed by all the seasonings
  and stir well to coat all the vegetables. Add the crushed tomatoes and beef
  broth, stir well, and bring to a boil. Reduce heat to medium-low and let simmer
  uncovered for 20-30 minutes.
• 4 Carefully add the meatballs, sliced zucchini, and the remaining parboiled rice
  to the soup. Bring soup back up to a boil then reduce heat once more to a gentle
  simmer for an additional 10-15 minutes, or until meatballs are cooked through
  and rice is tender, without stirring for the first 5 minutes to prevent the
  meatballs from breaking apart. Serve with your favorite toppings and enjoy!

Nutrition Info