Albondigas Soup

🛒 Ingredients

• Ground Beef (lean) 125 g · 313 kcal
• White Rice (uncooked, short grain) 15 g · 54 kcal
• Large Egg 12 g · 18 kcal
• Fresh Mint (chopped) 3 g · 2 kcal
• Onion (finely chopped) 38 g · 15 kcal
• Garlic (minced) 5 g · 8 kcal
• Canned Diced Tomatoes (undrained) 100 g · 20 kcal
• Carrots (peeled, diced) 30 g · 12 kcal
• Potatoes (peeled, diced) 75 g · 58 kcal
• Zucchini (diced) 50 g · 9 kcal
• Chicken Broth (low sodium) 250 g · 25 kcal
• Fresh Cilantro (chopped) 4 g · 1 kcal

👨‍🍳 Instructions

1. In a large bowl, combine ground beef, uncooked rice, egg, half of the finely chopped onion, half of the minced garlic, mint, salt, and pepper. Mix well until just combined, then form into small meatballs about 1-inch in diameter.
2. In a large pot, sauté the remaining chopped onion and minced garlic in a little oil over medium heat until fragrant, about 3-5 minutes. Add the diced tomatoes and chicken broth, bring to a simmer.
3. Carefully drop the meatballs into the simmering broth. Add the diced carrots and potatoes, then reduce heat to medium-low and simmer for 20 minutes, or until vegetables are tender.
4. Add the diced zucchini to the pot and continue to simmer for another 10 minutes, or until the zucchini is tender-crisp. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve hot, garnished with fresh chopped cilantro.