Albondigas Soup (Mexican Meatball Soup) Recipe

One of my favorite childhood foods was when my mom would make Albondigas soup a Mexican meatball soup and it has been about that long since I have had it. So today I decided as the weather got a little chilly and crisp here in NYC to make my moms Albondigas soup the Mexican meatball soup) recipe.

Here is the easy step-by-step recipe to follow.

Meatballs
** Keep in mind I just add enough spices as I want not exactly this measurement. Experiment & have fun!
1/2 lb lean ground beef or turkey ( I used turkey)
1 egg, beaten
2 garlic cloves, minced
1/3 cup of uncooked rice
1/2 cup cilantro leaf, chopped
1/4 teaspoon pepper
1 teaspoon ground cumin
Oregano

Albondigas Soup

One large deep pot
8 cups chicken broth(low sodium) or if you use Knorr use water and add Knorr to it until it taste right.
1/2 cup onion, chopped
1 (16 ounce) can diced tomatoes (with no salt added added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
2-3 Carrots peeled and sliced
pepper

Directions:

1. Make the meatballs first: Combine everything and mix thoroughly.

2. Form meatballs and roll between your palms and set aside your meatballs (Otherwise, meatballs will fall apart in the soup).

3. In a pot add olive oil and your diced onion and cook until brown

4. Combine water, chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.

5. While you wait to bring the soup to a boil, prepare your veggies. I like using carrots and zucchini, but you can add potato and canned corn to it also. My dogs Buzz & Bella love it when I am slicing up carrots. They are just hoping one falls! So they always help when momma is cooking .