Mexican Albondigas Soup
A healthy and hearty Mexican style meatball soup with veggies and spices.
Ingredients
- 1 quart low sodium chicken broth
- 4 quarts water
- 2 zucchini diced 1-inch cubes
- 4 stalks celery chopped
- 1 onion chopped
- 4 carrots chopped
- 1/2 can crushed tomatoes
- 2 bay leaves
- 1 tbsp garlic salt
- 1 tbsp seasoned salt to taste
- 1 bunch cilantro chopped
- 1 lb ground beef
- 4 cloves garlic minced
- 1 shallot minced
- 1 tsp garlic salt to taste
- 1 tsp seasoned salt to taste
- 1 pinch red pepper flake
- 1 pinch of black pepper
- 1/2 bunch green onion finely chopped
- 1/4 cup whole milk
- 1 egg
- 1 tsp cumin
- 1 tsp Mexican Oregano
Instructions
- Place broth and water inside a large pot. Turn heat to high until liquid reaches a boil. Add in carrots, celery, onion, crushed tomatoes, and bay leaves. Turn heat to medium and allow to simmer for 30 minutes.
- Prepare meatballs. Place ground beef, shallots, garlic, garlic salt, seasoned salt, red pepper flake, pepper, green onion, milk, and egg into a large mixing bowl. Use hands to mix together all ingredients for meatballs. Knead meatballs for 5 minutes, lifting the mixture and using force to toss it back into the mixing bowl. Repeat at least 5 times until mixture begins to stick together. Set aside.
- Begin forming meat mixture into meatballs 1/2 inch in diameter. After all meatballs have been formed, drop meatballs into the soup and allow to cook until their color turns from pink to light brown ~10-15 minutes.
- Season soup to taste with garlic salt, seasoned salt, oregano, and cumin.
- Once meatballs are cooked through and vegetables are tender, taste for seasoning and add salt, seasoned salt, pepper, and/or garlic salt to taste.
- Spoon into individual bowls and garnish with chopped cilantro and a squeeze of lime juice if desired.