Albondigas (Mexican Meatball) Soup

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  8 oz or 227g

• Pork and beef chorizo

  8 oz or 227g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Garlic

  Raw

  2 cloves, minced or 6g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Mint

  Freshdirect

  4 tablespoon or 12g

• Bread crumbs

  Dry, grated, plain

  ⅓ cup or 36g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Carrots

  Raw

  3 large or 216g

• Onions

  Raw

  1 medium or 110g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Beef broth or bouillon canned soup

  Ready-to-serve

  8 cup or 1.92kg

• Green beans

  Snap beans, raw

  8 oz or 227g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

Directions

1. In a large mixing bowl, combine ground beef, chorizo, egg, minced garlic, uncooked rice, chopped mint leaves, breadcrumbs, salt, pepper, and half of the cumin. Mix gently with your hands until just combined, avoiding overworking the meat.
2. Shape the mixture into small meatballs (about 24 for the original 6-serving recipe) and set aside.
3. Heat a large Dutch oven or pot over medium-high heat. Add olive oil, celery, carrots, onions, and a pinch of salt. Sauté for about 8 minutes until the onions are softened.
4. Add beef broth, cilantro, tomato paste, oregano, and remaining cumin. Stir until the tomato paste is fully dissolved. Season with salt and pepper to taste.
5. Bring the broth to a boil, then reduce heat and simmer uncovered for 10 minutes.
6. While the broth is simmering, gently drop the meatballs into the pot. Return the soup to a simmer, cover, and cook for 10 more minutes.
7. Uncover, taste the broth, and adjust seasoning with more salt if needed.
8. Serve hot in bowls and enjoy!

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