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### **Instructions:**
### **1️⃣ Prepare the Meatballs**
– In a large bowl, combine **ground beef, cooked rice, egg, garlic, cumin, oregano, salt, pepper, and cilantro**.
– Mix well and form into small meatballs (about 1-inch in diameter).
– Set aside while preparing the broth.
### **2️⃣ Sauté the Aromatics**
– In a large pot, heat **olive oil** over medium heat.
– Add **onions and garlic**, sauté until fragrant (about 2 minutes).
### **3️⃣ Build the Soup Base**
– Add **carrots, zucchini, potatoes, diced tomatoes, broth, cumin, oregano, and chili powder**.
– Bring to a simmer.
### **4️⃣ Cook the Meatballs**
– Gently drop the **meatballs** into the simmering broth.
– Cover and let cook for **20-25 minutes**, or until the meatballs are fully cooked and tender.
### **5️⃣ Serve & Enjoy!**
– Garnish with **fresh cilantro** and serve hot with **warm tortillas or rice**.
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## **Serving & Variation Ideas**
🌶 **Spicy Version** – Add diced jalapeños or a pinch of cayenne for heat.
🍠 **Vegetable Swap** – Try adding bell peppers, green beans, or sweet potatoes.
🐔 **Chicken Version** – Use ground chicken or turkey for a lighter take.
🍋 **Citrus Kick** – Serve with a squeeze of lime juice for added freshness.
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## **Final Thoughts**
Albondigas Soup is the ultimate **comfort food**—hearty, flavorful, and packed with goodness. Whether you’re new to Mexican cuisine or grew up eating this dish, making it at home is a **delicious and rewarding** experience.
**Give this recipe a try and let us know—what’s your favorite way to enjoy Albondigas Soup?**
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Would you like any variations, like a gluten-free or slow-cooker version? 😊
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