Albondigas Soup (Mexican Meatball Soup)

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked white rice
• 1 egg
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste

Preparation

1. In a large bowl, mix together the ground beef, rice, egg, cilantro, onions, garlic, cumin, paprika, salt, and pepper. Form the mixture into 1-inch meatballs.
2. In a large pot, bring the beef broth to a boil. Add the meatballs and reduce the heat to a simmer. Cook for 10 minutes.
3. Add the tomatoes, carrots, and zucchini to the pot and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
4. Stir in the cilantro and season with salt and pepper to taste.
5. Serve hot. Enjoy!

Enjoy !