Albondigas - Mexican Meatball Soup

 

Albondigas - Mexican Meatball Soup

Ingredients: 

• 1 pound grass-fed ground beef (you can also use ground turkey, chicken, or a meat substitute)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder 

• 1 egg

• ¾ tablespoon chopped fresh cilantro

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ½ cup instant rice

• 2 tablespoons olive oil

• 6 cups beef broth

• 2 celery stalks cut into 1-inch pieces

• 1 yellow onion separated (½ finely diced, & ½ 1-inch dice)

• 2 potatoes cut into large chunks

• 2 carrots cut into large chunks

• 1 bell pepper, any color cut into large chunks

• 1 large zucchini

• 1 can fire-roasted tomatoes

• ½ cup of your favorite salsa

Directions: 

Combine ground beef, garlic & onion powder, egg, cilantro, salt, pepper, and rice in a large mixing bowl.  Mix until all ingredients are just combined.  Don’t overmix!  Form one inch in diameter meatballs and set aside.  In a large stockpot, heat olive oil on medium to high heat and add finely diced onion and cook until onions are translucent about 3 minutes.  Add garlic and cook until fragrant.  At this point, you will add the salsa, onion, and celery and cook for another minute.  Now add beef broth, tomatoes and bring them up to a boil, once it is boiling add the meatballs one by one.  Allow the meatballs to cook for about ten minutes then add the carrots and potatoes and cook until they are just fork-tender, add the pepper, zucchini and cook for about five minutes.