Albondigas Soup (Mexican Meatball and Veggie Soup)

Serves: 6

Ingredients

For the Meatballs:

• 1 pound ground beef I use 90% lean
• ½  cup cooked brown rice
• 1 teaspoon minced garlic
• 1 egg
• ¼  cup cilantro leaves chopped
• 1 teaspoon ground cumin
• ¾  teaspoon kosher salt
• ¼  teaspoon pepper

For the Soup:

• 2 teaspoons olive oil
• ½  cup onion diced
• 1 teaspoon minced garlic
• 3 carrots peeled, quartered and sliced
• 2 large zucchini squashes, sliced ¼ inch thick
• 1 ½  cups Russet potatoes with skin, cut into ½  inch pieces
• 2 ribs of celery, chopped
• 6 cups beef broth
• 15 ounce can diced tomatoes do not drain
• 8 ounce can tomato sauce
• ½  teaspoon ground cumin
• ½  teaspoon dried oregano
• 1 large zucchini quartered and sliced
• ¼  cup cilantro leaves chopped
• salt and pepper to taste

Instructions:

1. For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
2. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
3. For the soup. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook for 3-4 minutes.
4. Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
5. Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
6. Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
7. Sprinkle with chopped cilantro, then serve.