Red Meat Allergy Friendly Classic Albondigas Soup
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 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
- 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
- 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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