Albondigas Soup

Ingredients

• 2 lbs ground beef
• 1 cup white rice
• 1 egg
• 1 bunch cilantro, chopped (reserve some for garnish)
• 1/2 white onion, finely chopped
• Garlic powder, to taste
• Salt, to taste
• Black pepper, to taste
• 6 cups water
• 2 cups chicken broth
• 2 tbsp minced garlic
• 1 (8 oz) can roasted garlic tomato sauce
• Chicken bouillon, to taste
• 2 zucchini, chopped
• 1 (15 oz) can diced potatoes, drained
• 6 mini frozen ears of corn
• Chopped cilantro
• Lime or lemon wedges

Method

1. Mix ground beef, rice, egg, cilantro, onion, garlic powder, salt, and pepper in a large bowl until just combined. Shape into medium meatballs.
2. In a large pot, combine water, chicken broth, minced garlic, and tomato sauce. Season with bouillon, garlic powder, salt, and pepper, then bring to a boil.
3. Gently drop the meatballs into the boiling broth. Cover, reduce heat, and simmer for 30 minutes.
4. Stir in the zucchini, drained potatoes, and corn. Cover and simmer another 15 minutes until vegetables are tender and meatballs are cooked through.
5. Serve hot, garnished with cilantro and lime or lemon wedges.