From Budget Bytes
Mexican Meatball Soup (Albóndigas Soup)
- Time
- 45 min
- Makes
- 6
- Ingredients
- 24
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Ingredients
- 1 lb. ground beef (80/20 preferred, (453g))
- ½ cup white rice (uncooked, (92g))
- 1 large egg
- 2 Tbsp onion (finely minced, (20g))
- 2 garlic cloves (minced)
- ¼ cup fresh cilantro (chopped, (5g))
- 1 tsp salt
- ½ tsp black pepper (freshly cracked)
- ½ tsp ground cumin
- 1 Tbsp cooking oil
- 1 medium onion (diced, (1½ cups, 180g))
- 2 garlic cloves (minced)
- 2 Tbsp tomato paste
- 6 cups beef broth
- 1 cup tomato sauce
- 2 medium carrots (peeled and sliced, (1½ cups, 190g))
- 2 medium Yukon gold potatoes (peeled and diced, (350g, 3 cups))
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
- 2 medium zucchini (sliced into half moons, (3 cups, 356g))
- 1 Tbsp lime (from half a lime)
- ¼ cup fresh cilantro (chopped for serving)
Nutrition · per serving
per serving (2 cups)
- Calories
- 390 kcal
- Fat
- 20 g
- Fiber
- 4 g
- Sodium
- 1799 mg
- Protein
- 21 g
- Carbohydrate
- 33 g
As published by Budget Bytes.
The method
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