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Sope de Albondigas (Mexican Meatball Soup)

Katherine Martinelli (Originally developed for and published in TreeFree Food)
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Ground beef

2

Carrots, large

1/4 cup

Cilantro

1 cup

Corn, fresh or frozen kernels

2 cloves

Garlic

1

Onion, large

1/4 cup

Parsley

1

Zucchini

1

Egg

3 qt

Chicken stock

1/4 cup

Tomato paste

1/4 cup

White rice, long grain

1

Salt and pepper

1

Olive oil

1/2 tbsp

Cumin

2 tbsp

Breadcrumbs