Mexican Albóndigas Soup

Ingredients

Ingredients

• 1 pound ground beef
• 1 cup cooked rice
• 3 cloves garlic
• 1 bunch cilantro
• 1 large egg
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1 medium onion
• 2 medium carrots
• 1 clove garlic
• 4 cups chicken broth
• 2 medium potatoes
• 1 medium zucchini
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 bunch cilantro
• 1 medium avocado
• 1 medium lime

Instructions

1. Prepare the meatballs by mixing ground beef, cooked rice, minced garlic, chopped cilantro, egg, salt, and pepper in a bowl.
2. Form the mixture into 1-inch balls and set aside.
3. In a large pot, heat olive oil over medium heat and sauté diced onion and chopped carrots until softened.
4. Add minced garlic and cook for an additional minute until fragrant.
5. Pour in the chicken broth and bring to a boil.
6. Carefully add the meatballs to the boiling broth and reduce to a simmer.
7. Include diced potatoes, chopped zucchini, and diced tomatoes into the pot.
8. Season with cumin, oregano, and chili powder to taste.
9. Simmer the soup for about 25 minutes until the meatballs are cooked through and the vegetables are tender.
10. Taste and adjust seasoning with salt and pepper if needed.
11. Stir in chopped cilantro right before serving.
12. Ladle soup into bowls and garnish with avocado slices and lime wedges.