Albondigas Soup (Mexican Meatball Soup)

Ingredients:

– **For the Meatballs:**
– 1 pound ground beef
– 1/4 cup uncooked rice
– 1 egg
– 2 cloves garlic, minced
– 1/4 cup chopped cilantro
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper

– **For the Soup:**
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 6 cups beef broth
– 1 can (14.5 ounces) diced tomatoes
– 2 potatoes, peeled and chopped
– 1 zucchini, chopped
– 1/2 cup corn (fresh or frozen)
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro for garnish
– Lime wedges for serving

Instructions:

1. **Make the Meatballs:**
– In a large bowl, combine the ground beef, uncooked rice, egg, minced garlic, chopped cilantro, ground cumin, salt, and black pepper. Mix until well combined.
– Form the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. **Prepare the Soup:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
– Add the minced garlic and cook for another minute until fragrant.

3. **Cook the Soup:**
– Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
– Add the potatoes and reduce the heat to a simmer. Cook for about 10 minutes.
– Gently add the meatballs to the pot, one at a time. Let the soup simmer for another 15 minutes, or until the meatballs are cooked through and the rice is tender.

4. **Add the Vegetables:**
– Add the chopped zucchini and corn to the pot. Season with ground cumin, dried oregano, salt, and pepper. Simmer for another 10 minutes until all the vegetables are tender.

5. **Serve:**
– Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Enjoy your Albondigas Soup, a comforting and flavorful Mexican meatball soup perfect for any meal!