Albondigas Soup (Mexican Meatball Soup) – Page 2

### **Step 2: Sauté the Vegetables**
1. Heat **olive oil** in a large pot over medium heat.
2. Add **onion and garlic**, sautéing until fragrant and softened (about **2-3 minutes**).
3. Stir in **diced tomatoes, carrots, celery, and zucchini (if using)**.
4. Add **oregano, cumin, salt, and pepper**. Cook for **another 2 minutes** to blend the flavors.

### **Step 3: Simmer the Soup**
1. Pour in the **broth** and bring to a gentle boil.
2. Carefully drop the **meatballs** into the simmering soup.
3. Reduce the heat to low and let the soup cook for **25-30 minutes**, or until the meatballs and rice are fully cooked.

### **Step 4: Garnish and Serve**
1. Taste and adjust the seasoning with **salt and pepper** if needed.
2. Sprinkle **fresh cilantro** over the soup.
3. Serve hot with **lime wedges** on the side for an extra burst of flavor.

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## **Tips for the Best Albondigas Soup**
**Use Fresh Herbs:** Fresh cilantro adds authentic Mexican flavor to the meatballs and broth.
**Don’t Overwork the Meatballs:** Gently mix the ingredients to keep them tender.
**Make it Spicy:** Add chopped jalapeño or a dash of cayenne pepper for extra heat.
**Customize the Vegetables:** Feel free to add potatoes, bell peppers, or any veggies you love.

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## **How to Store and Reheat**
– **Refrigerate:** Store leftovers in an airtight container in the fridge for **up to 4 days**.
– **Freeze:** Freeze in a sealed container for **up to 3 months**.
– **Reheat:** Warm on the stovetop over low heat or microwave until heated through.

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## **Final Thoughts**

Albondigas Soup is the perfect balance of **comfort and tradition**, bringing the warmth of home-cooked flavors to your table. Whether you’re making it for a casual dinner or a special gathering, this soup is guaranteed to impress with its **rich broth, tender meatballs, and vibrant vegetables**.

Try this **classic Mexican recipe**, and enjoy a **bowl of love in every spoonful**!