ALBONDIGAS SOUP

My mom has been making me albondigas for as long as I can remember. As a family, we have always considered her pozole, albondigas, and fideo to be absolute comfort meals.

My favorite thing about this recipe is how easy it is throw together. The most difficult part is forming the balls, and even then its simple. You really throw everything into a pot and let it boil.

If you're looking for a hearty, warm meal that is easy to make, you are in the right place!

INGREDIENTS

"MEATBALLS"

1 lb. Ground Beef

1 tbs. Tomato Sauce

1 Egg

¼ cup Rice, uncooked

2 tsp. Salt

1 tsp. Onion Powder

1 tsp. Garlic Powder

½ tsp. Black Pepper

BROTH

6 cups Chicken Broth

15 oz. Tomato Sauce, minus the 1 tbs. for the meatballs

6 Gold Potatoes, diced (or 2-3 Russet Potatoes)

2-3 Carrots, diced

1 tbs. Mexican Oregano

1 tsp. Cumin

Salt and Pepper, to taste if needed

Lime juice, for topping

INSTRUCTIONS

1. In a medium bowl, combine the ground beef, tomato sauce, egg, rice, salt, onion powder, garlic powder, and black pepper. Mix by hand until well combined.

2. Form and roll into smooth balls. I honestly eyeball the size of them so entirely up to your preference.

3. In a large pot or dutch oven, add the chicken broth and tomato sauce and let come to a boil.

4. While waiting for the broth to boil, prep your veggies by peeling and dicing them into bite size pieces.

5. Add the meatballs and veggies to the broth.

6. Add the mexican oregano and cumin and let boil for 20-30 minutes. Honestly, the longer the better to really develop the flavors. You can taste for salt and pepper but I personally didn't add any.

7. Serve and garnish with cilantro and lime.

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In a medium bowl, combine the ground beef, tomato sauce, egg, rice, salt, onion powder, garlic powder, and black pepper. Mix by hand until well combined.

Form and roll into smooth balls. I honestly eyeball the size of them so entirely up to your preference.

In a large pot or dutch oven, add the chicken broth and tomato sauce and let come to a boil.

While waiting for the broth to boil, prep your veggies by peeling and dicing them into bite size pieces.

Add the meatballs and veggies to the broth.

Add the mexican oregano and cumin and let boil for 20-30 minutes. Honestly, the longer the better to really develop the flavors. You can taste for salt and pepper but I personally didn't add any.

Serve and garnish with cilantro and lime.

The lime adds bright acidity to the soup that personally makes all the flavors come together. So don't skip out on the lime.

I probably did a little overkill on the carrots but I love them, so its alright by me. Feel free to cater this recipe towards your preferences, some people add celery to albondigas as well.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!