Albondigas Soup Recipe (Mexican Meatball Soup)

lemonblossoms.com

Tyburn Blossom

subheading: For Meatballs:

1- pound lean ground beef

2 cloves garlic minced

½ cup long grain rice uncooked

1 egg beaten

¼ cup mint fresh chopped

3 tablespoons fresh parsley chopped

2 teaspoons dried oregano or 1 tablespoon fresh oregano, chopped

1 teaspoon ground cumin

½ tsp salt or to taste

¼ teaspoon ground black pepper

subheading: For Albondigas Soup:

2 tablespoons olive oil

1 medium onion chopped

3 cloves garlic minced

2 carrots peeled and sliced (about ½-inch thick)

3 celery ribs sliced (about ½-inch thick)

1 large Russet potato peeled and chopped into 1-inch cubes (or 2 medium red potatoes)

1 15-ounces can roasted diced tomatoes or plain diced tomatoes

6 cups beef or chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano or 1 tablespoon fresh oregano chopped

6 ounces green beans ends removed cut into 1-inch pieces

1 medium zucchini cut in half lengthwise and sliced (about ½-inch thick)

2 teaspoons lemon juice freshly squeezed

¼ cup fresh cilantro chopped

⅛ tsp cayenne pepper optional

Salt and pepper to taste

Directions at lemonblossoms.com

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