Nickel Allergy Friendly Classic Albondigas Soup

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Nickel Allergy Friendly Classic Albondigas Soup

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
¼ cup long-grain white rice, uncooked
1 large egg
3 tbsp fresh mint, finely chopped
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For the broth

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium white onion, finely diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
6 cups low-sodium chicken broth
2 medium carrots, sliced into ¼-inch rounds
2 medium zucchini, cut into ½-inch half-moons
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, uncooked rice, egg, mint, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands until just combined — do not overwork. Roll the mixture into balls about 1 1/2 inches in diameter (roughly the size of a golf ball), placing them on a plate as you go. You should have about 24 meatballs.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.

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