Albondigas Soup

🧂 Ingredients

• 1 albondigas

  (see recipe [https://bakeitwithlove.com/albondigas/#recipe])
• ½ tablespoon olive oil

  (extra virgin)
• ½ cup onion

  (white or yellow onion, diced - about 1 medium onion)
• 3 medium carrots

  (or 2 large carrots, washed and sliced)
• 1 teaspoon garlic

  (minced or crushed)
• 6 cups beef broth
• 2 small russet potatoes

  (washed and diced into small ½-inch pieces)
• 14.5 oz diced tomatoes

  (do not drain, I prefer the fire-roasted tomatoes for this soup)
• 8 oz tomato sauce
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon ground coriander
• ¼ teaspoon safflower

  (optional)
• 1 zucchini

  (washed, halved lengthwise, and sliced)
• each, salt & pepper

  (to taste)
• ¼ cup cilantro

  (chopped)

Instructions

• 1 Follow the albondigas [https://bakeitwithlove.com/albondigas/#recipe]
  instructions to combine your meatball ingredients and either bake or pan-fry the
  meatballs. If you form the meatballs and bake them, your soup can be simmering
  while the meatballs are cooking.
• 2 Bring a large pot with olive oil to medium heat, then add the onion and carrot.
  Saute for 3-4 minutes or until the onion is opaque (or longer if your family
  likes the onions and carrots super tender). Add the minced or crushed garlic,
  stir it into the onions and carrots, and cook for an additional 30 seconds to a
  minute.
• 3 Add the beef broth, diced potatoes, canned diced tomatoes, tomato sauce, ground
  cumin, oregano, ground coriander, and optional safflower petals. Stir to combine
  and bring to a simmer. Reduce the heat if necessary and simmer for 10 minutes.
• 4 Place cooked albondigas into the simmering soup base, then continue to simmer
  for an additional 10 minutes.
• 5 Stir in the sliced zucchini and cook for 5 more minutes. Taste and adjust
  seasoning with salt and pepper if needed.
• 6 Serve by ladling out 4-5 meatballs per soup serving and top with fresh, chopped
  cilantro.

Nutrition Info