Mexican Albondigas Soup
This sopa de albondigas (meatballs soup) is such a creative way to transform a plain beef soup into something more special and yummy.
Servings: 4 people
Ingredients
For the soup:
- 3 cups beef broth
- 3 cups of water
- 1 onion cut into dices
- 2 garlic cloves minced
- 1 carrot cut into medium size pieces
- 1 zucchini cut into medium size pieces
- 1 handful of fresh coriander
- 1 small jalapeño deseeded and cut into tiny pieces
- 1 tbsp tomato paste
- 1 tbsp olive oil
- Lime optional but highly recommended
For the meatballs:
- 200 gr ground beef
- ⅓ cup breadcrumbs
- 1 egg
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp dry coriander
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Mix all the ingredients for the meatballs. Using your hand, mix it well until you get a homogeneous mixture. Make medium size balls (this recipe serves 8 - 10 meatballs).
- In a big pot heat the oil over medium heat. Add the onion, the garlic, the tomato paste, and the jalapeño and cook for a couple minutes until it's fragrant.
- Pour the water and the beef broth. When it starts to boil add the meatballs and the fresh coriander. Simmer for 10 minutes.
- Add the zucchini and the carrots and cook for 15 - 20 minutes until the carrot is fork tender.
- Serve the soup and add some drops of lime juice.