Albondigas Soup Mexican Meatball Soup

Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients. Mix well, then use a scoop to form the meatballs. Place them on a tray as you make them, then keep them in the refrigerator while you make the soup.

Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Add the garlic and continue to cook for another minute.

Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth. Bring to a boil, then reduce to a simmer and add the meatballs to the soup.

Place a lid on the pot and cook for 20 minutes on medium heat.

Stir in the fresh cilantro (coriander), season to taste and serve hot.

Equipment Needed

Spice Level: