Albondigas Soup (Mexican Meatball Soup)

skinnyspatula.com

Melanie

subheading: For the meatballs:

1 lb (450 g) lean ground beef

¼ cup (50 g) long-grain rice

1 medium egg

2 garlic cloves, grated or minced

3 tablespoons chopped fresh cilantro (coriander)

2 tablespoons chopped fresh mint leaves

1 tablespoon chopped fresh oregano

½ teaspoon salt

¼ teaspoon ground black pepper

subheading: For the soup:

2 tablespoons olive oil

1 medium onion, diced

1 medium carrot, diced or sliced

2 to 3 celery stalks, diced

2 garlic cloves, finely chopped

1 ½ cup (250 g) potatoes, cut into ½-inch cubes

1 medium zucchini, cut into ½-inch cubes

1 cup (150 g) green beans, sliced

1 ½ cup (330 ml) tomato sauce ( passata)

2 tablespoons fresh oregano, finely chopped

6 cups (1.5 litre) beef stock

A handful fresh cilantro (coriander), roughly chopped

Salt and freshly ground black pepper to taste

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