Albondigas (Mexican Meatball Soup)

Albondigas (Mexican Meatball Soup)

Soup

Prep time: 30 mins

Total time: 1 hour

INGREDIENTS

For the Meatballs:
2 pounds 93% lean ground beef
½ cup dry breadcrumbs
2 eggs
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 lime, juiced
2 tablespoons water
For the Soup:
1 tablespoon olive oil
1 large yellow onion, chopped
5-6 medium carrots, chopped
3 cloves garlic, minced
8 cups beef broth
2 (14.5-ounce) cans diced tomatoes with chilies
1 (8-ounce) can tomato sauce
1 ½ tablespoons chili powder
2 ½ teaspoons cumin
Pinch of red pepper flakes (optional)
1 (15-ounce) can black beans, rinsed and drained
1 ½ cups frozen corn
2 medium zucchini, chopped
Salt and pepper, to taste
Garnishes: Avocado, queso fresco, lime wedges, fresh cilantro, sour cream, tortilla chips, etc.

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INSTRUCTIONS

Preheat oven to 375 degrees F and lightly coat a baking sheet with cooking spray. In a large bowl, combine meatball ingredients and mix until well-combined. Form 1-inch meatballs and arrange about 1 inch apart on the baking sheet. Bake in oven for 10-12 minutes, or until cooked through.
In a large pot, heat olive oil over medium-high heat. Add onion and saute 3-5 minutes, or until translucent. Add carrots and garlic and saute for 3-5 more minutes.
Add tomatoes, tomato sauce, beef broth, chili powder, cumin and red pepper flakes. Bring to a boil and reduce heat to medium. Simmer uncovered for 7-10 minutes.
Add meatballs, black beans, corn and zucchini. Simmer an additional 5 minutes. Taste and season with salt and pepper, as desired. Serve immediately with toppings of your choice.

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NUTRITION INFORMATION

SERVING SIZE: about 1.5 cups

CALORIES: 320

FAT: 10 g

CARBOHYDRATES: 31 g

SODIUM: 780 mg

FIBER: 7 g

PROTEIN: 27 g

CHOLESTEROL: 90 mg

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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