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Albondigas (Mexican Meatball) Soup

Bobbi Burleson
  • minutes
  • Serves

INGREDIENTS

1 lb

lean ground beef

1

onion, 1/2 chopped and half grated

1/3 cup

long grain rice

1

egg, beaten

1/4 cup

fresh cilantro, chopped plus more for garnish

1 tbsp

mexican oregano

1 tsp

ground cumin

1/2 tsp

red chile powder

Kosher salt

Fresh cracked black pepper

2 tbsp

olive oil

3 cloves

garlic, minced

2 tbsp

tomato paste

2

carrots, diced

2

stalks celery, diced

1

large russet potato, peeled and chopped into 1 inch cubes

1

whole serrano chile, pierced with a knife

1 can

fire roasted tomatoes

8 cups

vegetable or chicken stock

2

zucchini, diced

3

limes, 1 lime zested and juiced, 2 cut into wedges for serving