Albóndigas soup

Name: Albóndigas soup
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Mexican
Ingredients: 14 oz ground beef; 1/4 cup white rice; 1 egg; 2 tbsp cilantro, chopped; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 14 oz diced tomatoes; 6 cups chicken stock; 2 carrots, sliced; 1 zucchini, sliced into half-moons; 9 oz potatoes, diced

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Albóndigas soup is a Mexican soup with seasoned meatballs, vegetables and a light tomato broth. It is gentle in flavor and very nourishing.

Serves: 4 people

Preparation time: 25 min

Ingredients

ground beef – 14 oz
white rice – 1/4 cup
egg – 1
cilantro, chopped – 2 tbsp
ground cumin – 1/2 tsp
salt – 1/2 tsp
black pepper – 1/4 tsp
onion, finely chopped – 1
garlic, minced – 2 cloves
olive oil – 1 tbsp
diced tomatoes – 14 oz
chicken stock – 6 cups
carrots, sliced – 2
zucchini, sliced into half-moons – 1
potatoes, diced – 9 oz

Method

1. Mix the beef with the rice, egg, 1 tablespoon of the cilantro, cumin, half the salt and the pepper. Shape into small meatballs.
2. Heat the oil in a pot and cook the onion and garlic for 3 minutes. Add the tomatoes and stock and bring to a boil.
3. Add the carrots, potatoes and zucchini. Gently lower the meatballs into the soup and simmer for 20 minutes.
4. Check that the rice inside the meatballs is tender and season with the remaining salt.
5. Scatter over the remaining cilantro and serve at once.