Albondigas Soup (Mexican Meatball Soup)


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.

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. 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. Stir in the cilantro and season with salt and pepper to taste. Serve hot.

Enjoy !




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