Mexican Meatball Soup, Albondigas

Preheat oven to 400°F.

In a bowl, combine ground beef, rice, egg, minced garlic, chopped onion, cilantro, cumin, chili powder, salt, and black pepper.

Mix until well combined and form into small meatballs.

Place meatballs on a baking sheet and bake for 20 minutes until browned.

In a large pot, heat tomato sauce and chicken broth over medium heat.

Add chopped carrots and zucchini to the pot and simmer for 5 minutes.

Stir in corn and cooked meatballs into the soup.

Simmer for an additional 10-15 minutes until vegetables are tender.

Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with lime wedges and additional cilantro.

Allergens