Vegetarian Classic Albondigas Soup

Total time1 hr 10 min

Prep time25 min

Cook time45 min

4.8

(27)

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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
1 medium white onion, finely diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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