Albóndigas recipe

Albondigas is a delicious Mexican soup filled with meatballs, vegetables, and spices! It's easy, flavorful, and sure to be a favorite. ​

In fact, I have posted another recipe for Albóndigas: www.fuertefitness.com/health-blog/albondiga-soup. It is easy to make variations based on your preferences and what you have on hand.

Ingredients:

Meatballs

• 1 pound ground beef (I doubled the recipe and used turkey and chicken.
• 1 egg, beaten
• 2 teaspoon minced garlic
• ½ cup fresh cilantro, chopped (I added a 1/2 cup of mint )
• 1 teaspoon ground cumin
•  ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup cooked rice, optional (brown rice)
•  1-2 tablespoons olive oil

Soup

• 4 cups low sodium chicken broth (I used 6 cups with 2 tbsp better then bouillon chicken)
• ½ carrot, sliced 8 cups
• 1 celery stalk, cut into chunks
• 1 (16-ounce) can diced tomatoes, undrained ( I used 4 large fresh tomatoes) 
• ½ teaspoon ground cumin
• 1 teaspoon oregano
• ½ cup fresh cilantro
• 1 potato, diced (I used russets potatoes)
• salt and pepper to taste

Instructions

To make the meatballs 
1. Combine beef, egg, garlic, cilantro (and mint if using), cumin, salt, pepper, and rice.
2. Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ inches wide and used a cookie scoop to keep the size consistent).
3. Brown on all sides in a hot pan with 1-2 tablespoons olive oil for a few minutes. They will cook more evenly if they are the same size.
4. Set aside.
To make the soup
1. In a large pot, combine chicken broth, carrot, celery, diced tomatoes, cumin, oregano, and cilantro .2. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Drop meatballs and potato in the soup and bring to boil again so that the meatballs cook quickly. Return to simmer and cook for another 20 minutes.
Serve with salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).
*I made the meatballs first then used my instapot to make the soup. I cooked it for 15 min on high pressure, then released the pressure after 10 minutes. I served the soup with fresh corn tortillas and froze half for later.
Nutritional InformationCalories: 273kcal, Carbohydrates: 11g, Protein: 18g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 80mg, Sodium: 317mg, Potassium: 549mg, Fiber: 1g, Vitamin A: 1100IU, Vitamin C: 5.5mg, Calcium: 46mg, Iron: 3.5mg

Source: Lil' Luna
https://lilluna.com/albondigas-soup/#wprm-recipe-container-99748