Caldo de Albóndigas

This hearty and flavorful Mexican soup is packed with tender meatballs, fresh vegetables, and fragrant spices. It's an easy, comforting dish that's sure to become a favorite!

Ingredients

Meatballs

• 1 pound ground beef

• 1 egg, beaten

• 2 teaspoons minced garlic

• ½ cup fresh cilantro, chopped

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon pepper

• ½ cup uncooked rice

• 1-2 tablespoons olive oil

  Soup

• 4 cups beef broth

• 1-2 carrots, sliced

• 1-2 zucchinis, sliced

• 2 roma tomatoes, diced

• ½ teaspoon ground cumin

• 1 teaspoon oregano

• ½ cup fresh cilantro

• 1-2 potatoes, diced

• Salt and pepper, to taste

Directions

1. In a mixing bowl, combine the ground beef, beaten egg, minced garlic, cilantro, cumin, salt, pepper, and uncooked rice.

2. Roll the mixture into 20-24 tight, evenly sized meatballs, about 1½ inches wide.

3. Heat olive oil in a pan and brown the meatballs on all sides for a few minutes. Set aside.

4. In a large pot, add the beef broth, carrots, tomatoes, cumin, oregano, and cilantro. Bring to a boil, then reduce the heat to a gentle simmer. Let cook for 10 minutes.

5. Carefully drop the browned meatballs into the soup along with the diced potatoes and zucchini. Increase the heat slightly to cook the meatballs quickly.

6. Reduce the heat and let everything simmer for another 20 minutes, or until the meatballs and vegetables are tender.

7. Taste and adjust with salt and pepper as needed. Serve warm, optionally topped with fresh parsley for a garnish.