Name: Mama's Old-Fashioned Albondigas (Meatball Soup)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 1
Cuisine: mexican inspired
Ingredients: 1 gallon water; 3 cups tomato sauce; 1 yellow onion, quartered; 4 tablespoons chicken bouillon (such as Knorr®); 3 cloves garlic, minced; 1 tablespoon dried oregano; 3 pounds lean ground beef; 3 eggs; 0.5 cup tomato sauce; 0.25 cup uncooked white rice; 0.25 cup chopped fresh cilantro; 1 tablespoon seasoned salt (such as Season-All®); 1 tablespoon dried oregano leaves; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground cumin; 10 small baby potatoes; 5 large carrots, sliced diagonally; 5 stalks celery, sliced diagonally; 2 zucchini, chopped; 2 cups thickly shredded green cabbage; 1 lemon, sliced into wedges; 2 avocados, chopped; 0.25 cup chopped fresh cilantro

Mama's Old-Fashioned Albondigas (Meatball Soup)

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Prep Time:
40 minutes

Cook Time:
45 minutes

Total Time:
85 minutes

Savory beef meatballs cooked with an assortment of fresh vegetables in a comforting, traditional soup ideal for chilly, wet weather.

Ingredients:

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
0.5 cup tomato sauce
0.25 cup uncooked white rice
0.25 cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon ground black pepper
0.25 teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped

Instructions:

Start by adding water to a large stockpot over high heat. Stir in 3 cups of tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon of dried oregano until combined. Bring the flavorful broth to a gentle boil.
Mix ground beef, eggs, tomato sauce, white rice, cilantro, seasoned salt, dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Use your hands to blend everything together well.
Shape 1/4 cup of the beef mixture into a ball and delicately place it into the boiling broth. Repeat with the rest of the beef mixture.
Add the potatoes, carrots, and celery to the broth, then cover and simmer for 30 minutes until the meatballs and potatoes are tender. Next, stir in the zucchini and cabbage, cover, and simmer for an additional 10 minutes until the cabbage is tender.
Top it off with a refreshing splash of lemon juice and a sprinkle of avocado and 1/4 cup of cilantro for a burst of flavor.

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