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Albondigas Soup {Mexican Meatball Soup}

adapted from Simply Recipes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

For meatballs...

  • 1 lb. ground beef
  • 1/3 cup uncooked white rice
  • 1/2 cup fresh herbs combination of mint, cilantro and parsley, chopped
  • 1 egg
  • 1 1/2 tsp. salt
  • 1/2 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
  • 1 1/2 cups frozen green peas
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper or to taste
  • 1 Tbl. fresh squeezed lime juice
  • fresh cilantro for garnish

Instructions
 

For meatballs...

  • Combine meatball ingredients, mixing until just blended. Form into 1-inch balls and reserve.

For soup...

  • 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.
  • Add frozen peas, oregano, salt, pepper, cayenne and lime juice. Adjust to taste. Serve with fresh cilantro leaves.