Easy Albondigas Soup
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"Yummm Meatball soup, with a lil spice"
Serves 4-6 bowls | Prep Time 15 PT15M | Cook Time 25 PT40M | MexicanWhy I Love This Recipe
Albondigas soup has roots in Spain and was influenced by Arabic culture—its name comes from the Arabic word 'al-bunduq,' meaning 'hazelnut,' referring to the small, round shape of the meatballs!
Ingredients You'll Need
Prepared meatballs (from your recipe)
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, peeled and sliced into rounds
2 celery stalks, diced
1 medium zucchini, diced
6 cups chicken or beef broth
1 (14.5-ounce) can diced tomatoes
1 tsp ground cumin
1/2 tsp smoked paprika (optional)
1/4 cup fresh cilantro, chopped (plus more for garnish)
Salt and pepper to taste
1/4 cup cooked rice (optional, to keep it low-carb skip or use cauliflower rice if desired)
Lime wedges for serving
Directions
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and softened (about 3 minutes).
Add the carrots, celery, and zucchini to the pot. Cook for 4-5 minutes until slightly softened.
Stir in the diced tomatoes, cumin, and smoked paprika. Let simmer for 2-3 minutes to meld the flavors.
Pour in the chicken or beef broth. Bring the mixture to a gentle boil.
Carefully place your prepared meatballs into the soup. Lower the heat to a simmer and cook for 15-18 minutes until the meatballs are heated through and the veggies are tender.
If using, stir in the cooked rice during the last few minutes of cooking.
Adjust salt and pepper to taste. Stir in the fresh cilantro right before serving.
Serve warm with fresh lime wedges and more cilantro as garnish.
Pairs Well With
Fresh corn tortillas, a crisp side salad, or a refreshing agua fresca.
Questions, Comments & Reviews
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