Albondigas Soup
Hearty Mexican meatball soup brightened with tomatoes, cilantro, and lime—comforting yet light. Simmered until the meatballs are tender and the vegetables are just cooked through, it balances warm savory broth with fresh citrus notes.
1 lb ground beef
½ lb ground pork
½ cup breadcrumbs
1 egg
1 onion, finely chopped, divided
3 clove garlic, minced, divided
1 bunch fresh cilantro, chopped, divided
1 tsp ground cumin
1 tsp dried oregano
1 ½ tsp salt
½ tsp black pepper
2 tbsp olive oil
2 carrots, peeled and cut into 1/2-inch rounds
1 lb russet potatoes, peeled and cut into 1/2-inch cubes
1 zucchini, cut into 1/2-inch rounds
14 ½ can canned diced tomatoes
6 cup low-sodium chicken broth
½ cup long-grain white rice
1 bay leaf
2 lime, cut into wedges for serving
½ tsp Mexican oregano (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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