Albondigas Soup {Mexican Meatball Soup}
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For meatballs...
  • 1 lb. ground beef
  • ⅓ cup uncooked white rice
  • ½ cup fresh herbs (combination of mint, cilantro and parsley), chopped
  • 1 egg
  • 1½ tsp. salt
  • ½ tsp. black pepper
For soup...
  • 1 Tbl. olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 2 yellow squash, diced
  • 2 garlic cloves, minced
  • 2 quarts chicken broth
  • 1 15-ounce can diced tomato
  • 1½ cups frozen green peas
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper or to taste
  • 1 Tbl. fresh squeezed lime juice
  • fresh cilantro for garnish
Instructions
For meatballs...
  1. Combine meatball ingredients, mixing until just blended. Form into 1-inch balls and reserve.
For soup...
  1. Heat olive oil in a Dutch oven. Add onion, carrot, celery and squash; cook until tender, about 7-10 minutes. Add garlic and sauté for one minute. Add broth and tomatoes and bring to a boil, then reduce heat to a simmer. Drop meatballs into simmering soup one by one. Cover and let simmer for 30 minutes.
  2. Add frozen peas, oregano, salt, pepper, cayenne and lime juice. Adjust to taste. Serve with fresh cilantro leaves.
Recipe by Lemony Thyme at http://www.lemonythyme.com/albondigas-soup-mexican-meatball-soup/