Description

Enjoy this flavorful Albondigas Soup made with tender meatballs, fresh vegetables, and aromatic spices. Perfect for a quick dinner or a cozy meal, it’s a comforting dish that’s easy to prepare and full of irresistible taste.

Ingredients

Scale

1 pound lean ground beef, i like 85% lean
1/3 cup uncooked long-grain white rice
1/4 cup chopped fresh cilantro
1 large egg
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
4 roma tomatoes
3 garlic cloves, peeled
2 chipotle peppers in adobo
1 1/2 tablespoons chicken bouillon powder
1 packet sazón goya
7 cups water, divided
2 medium russet potatoes, peeled and cut into large chunks
2 medium carrots, peeled and diced (about 1 cup)
1 medium zucchini, diced (about 2 ½ cups)
1/4 cup chopped fresh cilantro

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Instructions

Prepare the meatball mixture by combining all meatball ingredients in a large bowl. Mix gently until combined, ensuring it stays moist and slightly sticky.
Shape the mixture into golf ball-sized meatballs and place them on a plate or baking sheet.
Blend the roma tomatoes, garlic cloves, chipotle peppers, chicken bouillon powder, sazón goya, and 2 cups of water in a blender until smooth and thick.
Pour the blended mixture into a large pot, add the remaining 5 cups of water, and bring it to a gentle simmer over medium-high heat.
Carefully lower the meatballs into the simmering broth one by one, cover, and reduce heat to medium-low. Cook for 20 minutes until the meatballs float slightly.
Add the potatoes and carrots to the pot, gently stir, cover, and cook for an additional 10 minutes until the potatoes soften when pierced with a fork.
Stir in the zucchini and remaining 1/4 cup of cilantro, cooking uncovered for 5 minutes until the zucchini is tender.
Remove from heat, let sit for 5 minutes, then ladle into bowls and enjoy.

Notes

Make sure not to overmix the meatball ingredients to keep them tender.
Adjust the spice level by altering the amount of chipotle peppers to suit your taste.
Feel free to add other vegetables or spices to customize your soup.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 850mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg